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
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