Smoked Salmon Coeurs À La Crème
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth
2
Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined
3
Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang
4
Pack salmon mixture into molds
5
(It will mound slightly
6
) Fold overhanging cheesecloth over tops
7
Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours
8
Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth
9
Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined
10
Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang
11
Pack salmon mixture into molds
12
(It will mound slightly
13
) Fold overhanging cheesecloth over tops
14
Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours