3.5 ounces (100 g) full-fat cream cheese, at room temperature ¼ cup (56 g/2 oz) unsalted butter, at room temperature 1 ounce (28 g) canned anchovies, drained 1 clove of garlic, crushed 1 tablespoon (3 g/0.1 oz) chopped contemporary parsley ¼ cup (28 g/1 oz) shredded Cheddar cheese 1/3 cup (30 g/1.1 oz) flaked almonds Cucumber slices, for serving (non-obligatory) Instructions: In a meals processor, mix the cream cheese, butter, anchovies, garlic, and parsley. Pulse till easy. Switch to a bowl and add the Cheddar cheese and almonds and blend with a spoon. Refrigerate for 20 to half-hour, or .
Category: Fish Recipes
3.5 ounces (100 g) full-fat cream cheese, at room temperature 1/3 cup (75 g /2.7 oz) unsalted butter or ghee, at room temperature 1 small package deal (50 g /1.8 oz) smoked salmon 1 tablespoon (15 ml/0.5 fl oz) contemporary lemon juice 2 tablespoons (8 g/0.3 oz) chopped contemporary dill, plus further for garnishing Salt and pepper, to style Crispy lettuce leaves, for serving (non-obligatory) Instructions: 1. In a meals processor, mix the cream cheese, butter, smoked salmon, lemon juice, and dill. Pulse till clean. 2. Line a baking sheet with parchment paper. Spoon about 2 tablespoons (40 g/1.4 oz) .