Smoked Salmon and Caper Rillette

Ingredients
  • Ingredients for 4
  • 150 g Smoked Salmon
  • 25 g Pickled Capers, washed well
  • 0.5 Bunch Fresh Dill
  • 2 Lemons
  • 1 Small Red Onion
  • 30 g Cornichon
  • 150 g Philadelphia Light
  • 0.25 tsp Cayenne Pepper
  • 4 Melba Toasts or Toasted Ciabatta
  • Croutons to serve
Method

1. Start by chopping up all the salmon roughly. Do the same but slightly finer with the red onion, capers, cornichon and dill. Mix together in a large bowl and add the cayenne pepper, zest of both lemons, the Philadelphia and lemon juice to taste - the juice of one should be enough. 2. Season well with plenty of freshly ground black pepper. Place into ramekins and refrigerate until needed. Serve with the Melba toast.

Philadelphia Light Cream Cheese

PH4281813

Schwartz Cayenne Pepper

Z4064

Newforge Capers in Vinegar

NF7001