It’s delicious. Due to the cream and cheese wrap, the salmon's internal moisture is well preserved and lots of juice.
The oven is preheated to 175 degrees. Prepare fresh salmon and use kitchen paper to absorb the surface moisture.
Sprinkle with pepper, black and white should be fine. Smoothing. (In fact, the last pepper I sprinkled can't be wiped, but it's still delicious.)
Apply a thick layer of blue cheese and sour cream. If you buy the block cheese, smash it and wipe it again. I bought the tube and squeezed it directly.
It should be 20-25 minutes into the oven. It should be fine. Take out the thickest place in the middle, if it is already opaque, just fine. Or the cream is golden yellow, which is almost the same.
Since the blue cheese itself is very salty, I have not put salt.