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.
Cooks note: You can substitute smoked fish for the salmon
Drink match: Finery Cocktails
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.