Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed. Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.
Ingredients
- shallot 1, finely diced
- lemon 2, 1 juiced 1 cut into wedges
- skinless salmon fillet 400g
- smoked salmon 200g
- dill chopped to make 2 tbsp
- nonpareille capers 2 tbsp, rinsed and drained
- Dijon mustard 1 tbsp
- crème fraîche 1 tbsp
- lemon oil or olive oil
- melba toast to serve
Method
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Step 1
Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed. Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.
Nutritional Information
- Kcals 211
- Fat 12.9g
- Carbs 1g
- Fibre 0.2g
- Protein 22.5g
- Salt 2.2g
