30 g of smoked salmon in slices
1 salted anchovy
10 g of butter
Desalt anchovies and blend in mixer with soft butter, chopped spring onion and a lot of parsley to obtain a fine cream.
Grease a mould and line it with slices of salmon. Then alternatively add a layer of cream and slices of salmon, finishing with salmon slices. Put in fridge for 24 hours before removing from mould.