Salt flakes and pepper, to taste
250 g skinless salmon fillet,
1 tbsp olive oil
2 sprigs thyme
50 g smoked salmon, thinly sliced
40 g butter, room temperature
1 tbsp finely chopped chives
1 tbsp finely chopped parsley leaves
Seeded crackers, to serve
- Lightly season the salmon and place into a vacuum sealing bag with the oil and thyme.
- Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
Place the sealed bag onto a rack in the steam oven and Sous-vide at 50°C for 30 minutes.
- Remove the skin and thyme and break the salmon apart gently. Mix with smoked salmon, butter and most of the herbs.
- Press into small containers and top with any remaining herbs.
- Serve with crackers.