This was a quick whip up on a whim one weekend when I needed something other than cheese to pass around to the hungry crowd that seems to gather on Sundays at my place.
I had cream cheese, I had salmon in the freezer and I always have lemons and Umami paste on hand…voila. A lovely way to eat a cracker or three. I do enjoy salmon just barely cooked, so a little transluscent in the middle, but cook it the way you like. it…I did eat the crispy skin by myself when no one was looking, which I really LOVED.
Enjoy…I would call this Keeping it Simple…wouldn’t you?
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- 2 spring onions
- 2 tbsp Umami paste Umami Paste
- 1 lemon, zest and juice
- 250 g cream cheese
- Pinch Pink Salt Flakes pink salt flakes BUY
- 1 - 2 Tasmanian salmon fillets, just cooked
Place spring onions into TM bowl and chop 4 sec/speed 6.
Add remaining ingredients except salmon and blend 10 sec/speed 6.
Add salmon and blend 4 sec/speed 4.
Place into jar or bowl and refrigerate until solid.
Serve with crackers, crostini or vegetable crudites.