Salmon Spread



For 1 bowl:

Sigdal rye and spelt bran
450g salmon fillet
1 cup of fresh cheese
1/2 cup of fresh cream
2 green onions finely chopped
1/2 teaspoon of salt
2 drops of hot sauce
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce




In a pot of simmering water, poach the fish for 10 minutes or until it flakes easily. Set aside.

Chop the onions.

In a bowl, mix the cream cheese with the crème fraiche, chopped onions, salt, hot sauce, lemon juice and Worcestershire sauce.

Crumble the salmon into this mixture and stir well.

Cover and chill in the refrigerator for 8 hours.

Serve as an appetizer or as a starter with your Sigdal rye and spelt bran crackers





copyright photo: Pernille Thyrring

With Sigdal, dare healthy excess!