So our local smokery has recently started offering potted hot roasted smoked salmon. When we had our monthly visit there they had sold out in the shop but not in the cafe, as we hadn’t had lunch we thought we would eat n the cafe so I could try it. I hate to sound big headed but my recreation tasted better. For one mine had a lot more salmon in it as the colour was completely different, two, summer may have just arrived so we sat in our own garden surrounded by our flowers with a glass of rose and then retired to our sun loungers and finally three, we ate it with our own homemade wholemeal bread toast. This recipe wasn’t the most cost effective but it was worth every penny in its luxurious manner and flavour.
- 140g hot roast smoked salmon
- 100g smoked salmon
- 1 heaped tbsp dill, leaves only
- zest of 1 lemon
- 100g full fat cream cheese
- squeeze of half a lemon
- good grind of pepper
- good knob of butter
- Flake half of the hot roasted salmon into chunky pieces and put in a food processor with the smoked salmon, soft cheese and dill sprigs. Finely grate the zest of half the lemon onto a board and scrape it into the food processor. Add a good crack of black pepper.
- Blend the fish mixture until almost smooth, removing the lid and pushing down once or twice with a rubber spatula. Cut the other half of hot smoked salmon into small squares and gently fold into the food processor mixture.
- Spoon the salmon mixture into a sterilised preserving jar or small ceramic dish. Melt a knob of butter in a small saucepan and pour over the top of the salmon mixture. Garnish with a sprig of dill and lemon zest, cover and leave to set in the fridge. Serve with wholemeal toast (recipe here).