2 x 180g pinboned portions
100g cold smoked salmon, finely chopped
2 cornichons (or ½ a gherkin), finely chopped
1 T baby capers, drained
¼ red onion, finely chopped
2 T mayonnaise
1 T sour cream
1 t horseradish
1 t Dijon mustard
1 T finely chopped chives
1 T chopped dill
1 t finely grated lemon zest
1 load rustic bread, toasted, to serve
- Place fresh salmon in a steamer over a saucepan of simmering water. Cover and cook for 5 mins or until salmon is just cooked through. Remove and discard the skin from the salmon.
- Flake the salmon into small pieces into a bowl. Stir in the smoked salmon, cornichons, capers, red onion, mayonnaise, sour cream, horseradish, mustard, chives, dill, and zest. Season with salt and pepper.
- Transfer mixture to a serving dish. Cover with plastic wrap. Place in fridge for 2 hours to chill.
- Serve with bread or store in the fridge for up to 3 days.
Recipe adapted from taste.com.au
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