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Potted Salmon Rillette

GoodFood calls this “salmon with a kick” — but of course, you can shape the ‘kick’ to your taste by adjusting the amount of horseradish you add to this delectable spread. Billed as a good way to use up any bits of smoked salmon leftovers from the holiday season, we think this recipe warrants a trip to the market to buy the salmon especially for it! Serve as a starter course, or enjoy for a light supper with a heartier serving of salad to fill out your plate.

Potted Salmon Rillette

4 oz. cream cheese
4 oz. crème fraîche (or sour cream, or heavy cream, or a mixture of all three)
4 oz. smoked salmon, half of it diced, plus a few extra pieces for garnish
2-3 tsp. prepared horseradish
lemon wedge
few dill sprigs, for garnish
toast or crackers, and a few salad leaves, to serve

Put the cream cheese, crème fraîche, and 2 oz. (half) of the salmon in the bowl of a food processor along with 2 tsp. of the horseradish and a small squeeze of lemon juice. Whiz until smooth, then scrape into a mixing bowl. Fold in the remaining (diced) salmon, then taste – add another tsp. horseradish if you like, plus a bit of freshly ground black pepper. Divide the mixture between 4 small ramekins and chill for at least 2 hours.

Before serving, decorate the rillettes with a grind of black pepper, a small piece of salmon, and/or a few dill sprigs, if you like. Add a pot to a plate with a few salad leaves and some crunchy toast or similar, and serve.

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