Ingredients
- 100 grams cream cheese
- 100 grams crème fraiche (or soured cream, double or pure cream or a mixture of all your leftovers)
- 100 grams smoked salmon (trimmings, half diced, plus extra to decorate, optional)
- 2 to 3 teaspoons horseradish, creamed
- 1 lemon, cut into wedges
- Dill (a few sprigs, to decorate, optional)
- Melba toast, craackers, toasted rye bread, to serve
How to Make
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Step 1: Put the cream cheese, creme fraiche or other creams, 50 grams salmon, 2 teas[ppm jprseradish and a small squeeze of lemon juice in a food processor or blender and whiz until smooth, then scrape into a mixing bowl.
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Step 2: Fold in the remaining salmon, then taste - add another teaspoon horseradish if your like, plus seasoning if needed.
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Step 3: Divide the mixture between 4 small ramekins and chill for least 2 hours.
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Step 4: Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like.
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Step 5: Add a pot to a pate with a few leaves and some crunchy melba toast, or similar and serve.
We hope you enjoy this recipe!
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