Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
- 300 g salmon
- 300 g cream 30% fat
- 7 g salt
Recipe preparation
(1) Cut the salmon into pieces, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice.
