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
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.