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Potted salmon rillette

This delicious starter is similar to a pâté, made with smoked salmon, cream cheese and horseradish for a kick - serve on crackers or toast

  • Prep: 10 mins
    plus 2 hrs chilling, no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 244
  • Carbohydrates 1
  • Saturated Fat 14
  • Sugar 1
  • Protein 8
  • Fat 23
  • Fibre 0
  • Salt 1.5

Nutrition per serving

  • Calories 244
  • Carbohydrates 1
  • Saturated Fat 14
  • Sugar 1
  • Protein 8
  • Fat 23
  • Fibre 0
  • Salt 1.5

Ingredients

  • 100g cream cheese
  • 100g crème fraîche, soured cream, double or whipping cream – or a mixture of all your leftovers
  • 100g smoked salmon trimmings, half diced, plus extra to decorate (optional)
  • 2-3 tsp creamed horseradish
  • lemon wedge
  • few dill sprigs, to decorate (optional)
  • melba toast, crackers or toasted rye bread, and a few leaves, to serve

Method

  1. Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into 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 4 small ramekins and chill for at least 2 hrs.

  2. 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 and some crunchy Melba toast, or similar, and serve.

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