Rye & pumpkin seed crackers
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
Potted salmon rillette
- Preparation and cooking time
- Prep:
- plus 2 hrs chilling, no cook
- Easy
- Serves 4
Skip to ingredients
- 100g cream cheese
- 100g crème fraîchesoured cream, double or whipping cream – or a mixture of all your leftovers
- 100g smoked salmontrimmings, half diced, plus extra to decorate (optional)
- 2-3 tsp creamed horseradish
- lemonwedge
- few dillsprigs, to decorate (optional)
- melba toastcrackers or toasted rye bread, and a few leaves, to serve
Nutrition: per serving
- kcal244
- fat23g
- saturates14g
- carbs1g
- sugars1g
- fibre0g
- protein8g
- salt1.5g
Method
step 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.
step 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.
