1 Rinse and dry scallions, finely chop white parts and put in a tall vessel.
2 Cut green parts of scallions into very thin rings and set aside on a small plate.
3 Dice the sliced turkey breast finely and place in the vessel.
4 Add whipping cream, creme fraiche and mustard and puree with an immersion blender. Season with pepper, sprinkle with scallion tops and serve.