10 small fresh dill sprigs
Extra ¼ cup finely chopped small fresh dill sprigs
200 g packet smoked salmon slices
500 g cream cheese, at room temperature
200 ml tub creme fraiche
415 g canned red salmon, drained, flaked, skin and bones discarded
finely grated zest and juice of 1 lemon
2 tbsp capers, drained
2 tbsp chopped fresh chives
- Spray 10 x ½-cup capacity ramekins or small moulds with cooking spray. Line each with plastic wrap so it overhangs the edges by 6cm or more. Place 1 dill sprig in the base of each mould. Using scissors, cut the salmon into small circles and use to line the base of the moulds. Reserve the leftover salmon.
- Process the cream cheese, crème fraîche, canned salmon, lemon zest and juice, capers and all leftover smoked salmon in a food processor until mostly smooth. Fold through the chopped chives, then season with pepper. Spoon mixture between ramekins and cover with plastic wrap. Chill for 12 hr or overnight.
- Turn out onto serving plates and serve with rye bread or salad leaves of your choice. If you'd like to serve with the salad pictured, click on Linked Recipes, below, for Green Salad with Mango.