Lax Smorga

Preparation:

Preparation: Cook the boneless salmon fillet in a court bouillon, drain and let it cool completely. Finely chop the smoked salmon and let it cool in the fridge. When the fish is cold, work it together with the creme fraiche and the fish gelatine. Add the flavourings, mix well and with a spoon make many small molds with the mixture, and arrange them upside down in a serving dish. Leave to cool and serve, possibly decorating with lumpfish roe.