Smoked Salmon and Caper Rillette
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  • Prep time 15 '
  • Total time 15 '
4

Ingredients

  • 150 g smoked salmon
  • 25 g pickled capers, washed well
  • 0.5 bunch fresh dill
  • 2 lemons
  • 1 small red onion
  • 30 g cornichon
  • 150 g Philadelphia Light
  • 0.25 tsp cayenne pepper
  • 4 Melba toasts or toasted ciabatta
  • croutons to serve

Instructions

  • Start by chopping up all the salmon roughly. Do the same but slightly finer with the red onion, capers, cornichon and dill. Mix together in a large bowl and add in the Cayenne pepper, zest of both the lemons, the Philadelphia and lemon juice to taste - the juice of one should be enough.
  • Season well with plenty of freshly ground black pepper. Place into ramekins and refrigerate until needed. Serve with the Melba toast.

TipsTip

Nutritional Information

Typical values Per Recipe
Energy 2986.0 kj
Energy 713.0 kcal
Fat 26.4 g
Carb 58.4 g
Protein 59.6 g