Christmas amuse: smoked salmon tartare with Boursin

Ingredients

• Boursin sjalot & bieslook
• 300 g smoked salmon
• 1 lemon
• a few sprigs of fresh mint
• olive oil
• salt & pepper

Instructions

1. 1

   1. Cut the salmon into small pieces about half a centimeter in size. Put the salmon in a bowl, finely chop the mint leaves and add them to the salmon with a little olive oil and some salt and pepper. Let it sit briefly so the flavors can meld.2. Spoon the Boursin into the other bowl and add a generous tablespoon of olive oil and the juice of half a lemon. Stir well so the mixture becomes a bit smoother. Spoon the Boursin mixture into a piping bag. If you don't have a piping bag you can also use a sturdy plastic bag (for example a ziplock) and snip off the corner.3. Place some salmon on each amuse spoon and pipe the herbed cheese mixture in the center. Finish with a grind of fresh pepper: give each spoon a quick twist so you see a few pepper specks. Serve on a nice platter or on a wooden board.