Smoked Salmon and Caper Rillette

  • 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

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.