Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
28<br />
READY<br />
in 30 mins<br />
plus chilling<br />
Serves 6<br />
Potted<br />
smoked salmon<br />
This is the perfect starter for the lunch on the big day –<br />
the recipe will easily double up if you are feeding a crowd at Christmas!<br />
Ingredients<br />
275g honey roast salmon flakes<br />
250g smoked salmon slices, chopped<br />
100g unsalted butter, softened<br />
125g full-fat soft cheese<br />
2 tsp creamed horseradish<br />
1 tbsp lemon juice<br />
Salt and freshly ground black pepper<br />
Fresh dill sprigs and green<br />
peppercorns, to garnish<br />
Slices of toasted brown or granary<br />
bread, to serve<br />
Method<br />
1 Reserve about 25g of the salmon flakes for garnish (cover and chill in<br />
the fridge until required).<br />
2 Place the rest of the salmon flakes in a food processor with the smoked<br />
salmon, butter, soft cheese, horseradish and lemon juice. Process until<br />
smooth and creamy. Season to taste with salt and freshly ground black<br />
pepper and process for a further few seconds.<br />
3 Divide the mixture between 6 small ramekin dishes and level the<br />
surface. Cover and chill in the fridge until required. Garnish with the<br />
rest of the salmon flakes, dill sprigs and green peppercorns. Serve with<br />
toasted brown or granary bread.<br />
TIP: Most supermarkets sell packs of ready-flaked honey roast salmon but if unavailable just buy ready-cooked smoked salmon<br />
fillets and roughly flake the fish, discarding any skin and fine bones.
Change language