Salmon and Shrimp with Lemon Cream – A Delightful Seafood Delight

Preheat your oven to 180°C (350°F). Generously butter a tart or cake mold.

In a large bowl, whisk the eggs with fresh cream and lemon juice. Season with salt, pepper, and a pinch of nutmeg.

Gently fold in the salmon cubes, St. Jacques nuts, and shrimp into the mixture. Add the chopped chives and mix to ensure an even distribution of the ingredients.

Pour the mixture into the buttered mold, ensuring that the seafood and fish pieces are evenly spread out.

Place the mold into a large dish filled with hot water (creating a bain-marie), and bake for 35-40 minutes until the mixture is set and slightly firm to the touch.

Let it sit for a few minutes before gently unmolding.

Serve chilled or at room temperature, paired with a lemon cream sauce or a fresh salad for a light, cooling contrast.

Serving and Storage Tips