| Yield 1X: | 47.25 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, onion | ||
| Portions: | 23.6 | ||||
| Shelf life: | Five days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Smoked salmon trim | 12.00 | 1 | 8.00 | |
| Sour cream | 2 | 4 | ||
| Shallots, minced | 2.50 | 5.00 | ||
| Dill leaves, chopped lightly | 0.50 | 1.00 | ||
| Salt and pepper mix | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Place the smoked salmon scraps into the robotcoupe, and process until smooth. Add the sour cream, and process until uniform. Transfer to a mixing bowl.
Add the shallots, dill, and salt and pepper mix, and mix until uniform. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.