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?
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 spring onions
- 2 Tablespoons Umami Paste Recipe
- 1 lemon, zest and juice
- 250 Grams cream cheese
- Pinches pink salt flakes pink salt flakes BUY
- 1 - 2 Tasmanian salmon fillets, just cooked
Do
- 1
Place spring onions into Thermomix bowl and chop 4 sec/speed 6.
- 2
Add remaining ingredients except salmon and blend 10 sec/speed 6.
- 3
Add salmon and blend 4 sec/speed 4.
- 4
Place into jar or bowl and refrigerate until solid.
More
Serve with crackers, crostini or vegetable crudites.
