Potted smoked salmon | olivemagazine
This lovely, light, rillette-style pâté combines fresh salmon with smoked to add real depth of flavour. Clarified butter seals the pots, so these can be made a day or two in advance - just the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 300g skinless salmon fillets
- 100g butter
- 2 lemons
- 100g soured cream
- 150g smoked salmon diced
- 1 tsp pink peppercorns
- to serve toasts
- a handful wintry leaves to serve
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