- 150g smoked salmon
- 150g smoked batog (smoked fish sausage)
- 200g Cremino vegetable butter
- 1 bunch green onions
- 2 tablespoons mustard
- 1 lemon
Start by finely chopping the smoked salmon and smoked batog into small pieces. This will allow the flavors to blend smoothly in the final dish.
Next, finely slice the green onions, including the green and white parts. They will add freshness and a mild sharpness to the creamy mixture.
In a bowl, combine the Cremino vegetable butter and mustard. Mix them thoroughly until you achieve a smooth, creamy texture with a slightly tangy flavor.
Add the chopped smoked salmon, smoked batog, and sliced green onions into the butter mixture. Stir gently to evenly distribute all the ingredients for balanced taste.
Squeeze the juice of one lemon into the bowl, ensuring no seeds fall in. The lemon juice will brighten the flavors and add a refreshing zest.
Mix everything well once more, then taste and adjust seasoning if necessary. Serve this spread chilled with fresh bread or crackers for a delicious appetizer.