Salmon with Cheese sauce and Capers
200gm of smoked salmon in thin slices
2 spoonful’s of LORETO capers
2 sprigs of dill
2 spoonful’s of fresh or green cheese
100 ml of cream
To make the sauce, wash and dry the dill, separate the leaves and mix with the fresh/green cheese, the cream, the salt and the pepper in a blender.
Place the slices of smoked salmon in a dish and sprinkle the strained lemon juice over the top. Garnish with the rucola lettuce and sprinkle the 2 spoonful’s of LORETO capers over the top. Serve with the cheese sauce.