Potted salmon rillette

• cream cheese↗100g g
• crème fraîche↗100g g

  soured cream, double or whipping cream – or a mixture of all your leftovers

• smoked salmon↗100g g

  trimmings, half diced, plus extra to decorate (optional)

• creamed horseradish↗2-3 tsp tsp
• lemon↗

  wedge

• dill↗few

  sprigs, to decorate (optional)

• melba toast↗

  crackers or toasted rye bread, and a few leaves, to serve

Step-by-step instructions

1. 1

   Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.

2. 2

   Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves, and some crunchy Melba toast, or similar, and serve.