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Home Kerstamuse: gerookte zalmtartaar met Boursin

Recipes

Boursin Knoflook & Fijne kruiden and Boursin Sjalot & Bieslook (without garlic! Handy under the mistletoe 😉 ) are perfectly suited for cooking. I already had my Christmas dinner all planned out, only the amuse was missing. We all know a salmon-and-cream-cheese sandwich, so I decided to give it a different twist.

Recipe

Christmas amuse: smoked salmon tartare with Boursin

This Christmas amuse pairs finely chopped smoked salmon with mint and a light Boursin-herb mixture flavored with lemon. A quick, festive bite that makes an impression at any Christmas dinner.

Course	Side dish
Kitchen	Dutch
Servings	10-12

Preparation time

Preparation time	30 min
Stiffen up min.	5 min
Total	30 min

Equipment

2 bowls
sharp knife
amuse spoons
piping bag

Ingredients

Boursin sjalot & bieslook
300 g smoked salmon
1 lemon
a few sprigs of fresh mint
olive oil
salt & pepper

Christmas amuse: smoked salmon tartare with Boursin

1. Cut the salmon into small pieces about half a centimeter in size. Put the salmon in a bowl, finely chop the mint leaves and add them to the salmon with a little olive oil and some salt and pepper. Let it sit briefly so the flavors can meld.

2. Spoon the Boursin into the other bowl and add a generous tablespoon of olive oil and the juice of half a lemon. Stir well so the mixture becomes a bit smoother. Spoon the Boursin mixture into a piping bag. If you don't have a piping bag you can also use a sturdy plastic bag (for example a ziplock) and snip off the corner.

3. Place some salmon on each amuse spoon and pipe the herbed cheese mixture in the center. Finish with a grind of fresh pepper: give each spoon a quick twist so you see a few pepper specks. Serve on a nice platter or on a wooden board.

Cooking mode Prevents your screen from going to sleep

This little bite is easy to make but looks festive and polished. Prepare the components in advance and only spoon the salmon onto the amuse spoons just before serving so everything stays fresh.

Vary to taste with an extra splash of lemon juice or a pinch of smoked paprika over the salmon. Serve on a nice platter or a wooden board for an attractive table presentation.

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