Salmon dip

salsa-salmone

Description

This salmon dip, as well as being ready 5 minutes is suitable to be spread in sandwiches, onto bread crostini or as a side for a fish dish.

Ingredients

  • 100g smoked salmon
  • 250g BENVOLIO SUNFLOWER OIL
  • 1 egg
  • 1 yolk
  • 1 tsp vinegar
  • 1 lemon
  • A pinch of salt

Sheet

Difficulty: very easy
Cooking time: 5 minutes
Serving: 4 people

Cooking instructions

1. Put the smoked salmon in a blender and grind it.

2. Add the eggs, lemon, salt, vinegar and Benvolio sunflower oil.

3. Continue grinding for about 2 minutes and serve.

Some more advices:

Store the salmon dip in an airtight container or covered with transparent film in the fridge for 2-3 days at most. We do not recommend freezing.