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 easyCooking 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.