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Ingredients

  • 2 shallots, finely chopped
  • 150g butter
  • 300g skinless salmon fillet, cut into chunks
  • 1 lemon, zested and juiced
  • 150g smoked salmon, finely chopped
  • 1 tbsp small capers, rinsed
  • a small bunch dill, chopped
  • to serve sourdough toast

Method

  • STEP 1

    Cook the shallots in all of the butter, but don’t let them brown. Add the salmon fillet and lemon zest and cook for 3 minutes, or until the salmon is just cooked, turning the pieces in the butter. Roughly fork through the cooked salmon to break it up and then add the remaining ingredients and season.

  • STEP 2

    Fold thoroughly and spoon into individual Kilner jars or ramekins. Level the tops and chill. Remove from the fridge 15 minutes before serving. You can make it up to 2 days ahead.

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