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Ingredients
225g (8oz) Smoked Salmon
50g (2oz) Unsalted Butter
50g (2oz) Cream Cheese
3 tbsp Chives
2 tbsp Shallot
1 tbsp Tarragon
2 tsp Lemon Juice
Dill
Salt and Pepper
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Method
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Chop the
smoked salmon.
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Finely chop
the shallot, snip the chives and chop the tarragon.
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Bring the
butter and cream cheese to room temperature.
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Blend all
of the ingredients together well, seasoning to taste.
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Place into
a serving dish or individual ramekins.
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Chill.
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Serve at
room temperature, garnished with a few dill fronds.
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Serve with
toasted brown bread, crackers, bread sticks or whatever you prefer.
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Chef Note:
When chopping the smoked salmon, you can decide to chop very finely or
not depending on how 'rustic' you wish it to be.
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