Sometimes you just need a quick put-together and this ticks all the boxes.
Serves: 2-3
INGREDIENTS
200 grams hot smoked salmon, skin removed (see Cook’s note)
150 grams cream cheese, at room temperature
2 tablespoons horseradish sauce, or more to taste
finely grated zest 1 lemon
sea salt and ground pepper
small handful dill, roughly chopped
METHOD
Gently pull the salmon apart with two forks and set aside.
Beat the cream cheese well to lighten it in texture then stir in enough horseradish to taste, along with the lemon zest. Season generously with salt and pepper then stir through the salmon and most of the dill, leaving it with some texture. Chill if you like a firmer texture.
Serve with crispbreads, crackers or crusty sourdough along with a bowl of cornichons and sprinkled with the remaining dill.
Drink match: Finery Cocktails
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!