Ingredients (Serves 6-8)
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Drink
Salt
Cheese
Base of the Yule Log:
200g crabmeat (fresh or canned, well drained)
150g smoked salmon, cut into small pieces
250g cream cheese (mascarpone or Philadelphia)
3 eggs, separated (yolks and whites)
100ml heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped chives (or dill, to taste)
Salt and pepper to taste
Topping:
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Salt
Mustard
6 shrimp (peeled)
1 lemon (zest for preparation and wedges for decoration)
Step 1: Prepare the base of the Yule Log
Preheat the oven to 180°C (350°F).
Separate the egg whites from the yolks into two bowls.
In the bowl containing the egg yolks, add the cream cheese, mustard, and crème fraîche. Whisk until smooth and homogeneous.
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Smoked salmon
Cheese
Crème fraîche
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the previous mixture using a spatula, lifting the batter to incorporate any air.
