SALMON RILLETTESwith Sour Cream
- 500 g Warm smoked salmon
- 300 g Emborg Sour cream
- 1 Bunch chives
- 1 Organic lemon
- 10 Leaves baby romaine lettuce
Pick the salmon into smaller pieces. Mix the sour cream and grated lemon zest. Combine the salmon with the sour cream mixture. Cut the chives very finely and stir them into the salmon mixture.
Serve the salmon rillettes on baby romaine lettuce leaves.