- 350 g wild salmon fillets, cut into pieces
- 150 ml cream / sour cream, chilled
- 125 g crème fraîche, chilled
- 2 egg whites, chilled
- 1 lemon, juiced
- 5 g salt
- 3 g nutmeg, grated, pinch
- Dill, for garnish
- Water, for poaching
- Water, for spoon
Combine crème fraîche with the cream, refrigerate.
Beat the egg whites into the fish, season with half of the salt and blend into a smooth paste, refrigerate until cold. Blend the fish paste with one third of the chilled cream. Add half of the remaining cream, blend again. Finish with the last of the cream.
Refrigerate for an hour.
Shape with a teaspoon dipped in cold water, drop a large amount into a pot with a low amount of boiled water flavoured with lemon juice and salt and left to cool until tepid. Repeat quickly until the pot is full. Poach gently in the water for eight minutes. Remove carefully wth a slotted spoon.
Garnish with dill and nutmeg. Serve with choice of sauce.