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- 200 g
smoked salmon trimmings
- 200 g
full-fat cream cheese
- 200 ml
double cream
- 1 Tbsp.
finely chopped chives
- 1 Tbsp.
finely chopped dill, plus sprigs to garnish
Finely grated zest 1 lemon
- 100 g
smoked salmon slices
- 150 g
unsalted butter, melted and cooled
- 1 tsp.
pink peppercorns
- Step 1In a food processor, pulse salmon trimmings and cream cheese until evenly combined. With the motor running, add the cream until you have a fluffy mixture. Transfer to a bowl, stir in chopped herbs, lemon zest and some seasoning. Divide among 8 small ramekins, smoothing to level.
- Step 2Top each with a thin layer of sliced salmon, cutting to fit as needed. Chill for 30min until firm.
- Step 3Divide butter among the ramekins (discarding the cloudy whey). Scatter over peppercorns and dill sprigs. Chill for 1hr, or until ready to serve.
- Step 4Allow to come up to room temperature for 15min before serving with rye toast.
GET AHEAD
Make to end of step 3 up to 2 days ahead. Complete recipe to serve.
PER SERVING (without toast):
Calories: 396cals
Protein: 11g
Fat: 38g
Sat fat: 23g
Carbs: 2g
Sugars: 2g
Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
