100 g cream cheese
100 g crème fraîche, soured cream, double or pure cream – or a mixture of all your leftovers
100 g smoked salmon trimmings, half diced, plus extra to decorate (optional)
2- 3 tsp creamed horseradish
1 lemon, cut into wedges
a few dill sprigs, to decorate (optional)
melba toast, crackers, toasted rye bread, to serve
- Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.
- Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve.