Ingredients:

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• 100g cream cheese

• 100g Prime Smoke slices or shavings (tip: have extra salmon to decorate!)

• 100g crème fraîche, soured cream, double or whipping cream

• 2-3 tsp creamed horseradish

• lemon wedge

• dill sprigs, to decorate (optional)

• melba toast, crackers or toasted rye bread.

Method

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Put the cream cheese, the leftover/other creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then transfer to a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between four small ramekins and chill for at least two hours.

 

Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves to garnish and some crunchy Melba toast, or similar, and serve.

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A light but rich tasting spread made with fresh and smoked salmon.

Serves 6