Created by ImPat on May 24, 2018
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.
Step 2: Fold in the remaining salmon, then taste - add another teaspoon horseradish if your like, plus seasoning if needed.
Step 3: Divide the mixture between 4 small ramekins and chill for least 2 hours.
Step 4: Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like.
Step 5: Add a pot to a pate with a few leaves and some crunchy melba toast, or similar and serve.