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Ingredients
- shallots 2, finely chopped
- butter 150g
- skinless salmon fillet 300g, cut into chunks
- lemon 1, zested and juiced
- smoked salmon 150g, finely chopped
- small capers 1 tbsp, rinsed
- dill a small bunch, chopped
- sourdough toast to serve
Method
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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.
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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.
Nutritional Information
- Kcals 235
- Carbs 0.3g
- Protein 12.6g
- Fat 20.4g
- Salt 1.39g
- Fibre 0.1g