Salmon Fats Bombs

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 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) of the combination per portion onto the ready sheet.  Garnish every with extra dill. Refrigerate for 20 to half-hour, or till set. Alternatively, switch the combination to an hermetic container and refrigerate. When able to serve, spoon out 2 tablespoons (40 g/1.4 oz) Per serving and serve on prime of lettuce leaves. Hold refrigerated in an hermetic container for as much as 1 week.

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