2 Salmon skin on portions
100 g Smoked salmon, finely chopped
2 Cornichons, finely chopped
1 tbsp Drained baby capers
1 Shallot, finely chopped
2 tbsp Whole egg mayonnaise
1 tbsp Sour cream
2 tbsp Horseradish cream
1 tsp Dijon mustard
1 tbsp Finely chopped chives
1 tbsp Chopped dill
Sliced Stone Baked by Laurent Mini Pane Di Casa bread, toasted, to serve
1
Step 1
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.
2
Step 2
Remove and discard the skin from the salmon. Place in a bowl. Flake the salmon into small pieces. Stir in the smoked salmon, cornichon, capers, shallot, mayonnaise, sour cream, horseradish cream, mustard, chives and dill. Season. Transfer mixture to a serving dish. Cover with plastic wrap. Place in fridge for 2 hours to chill.
3
Step 3
Serve with bread or store in the fridge for up to 2 days.
Enjoy!!
With thanks to: www.taste.com.au
This recipe was originally published in the Coles Magazine
Ingredients
2 Salmon skin on portions
100 g Smoked salmon, finely chopped
2 Cornichons, finely chopped
1 tbsp Drained baby capers
1 Shallot, finely chopped
2 tbsp Whole egg mayonnaise
1 tbsp Sour cream
2 tbsp Horseradish cream
1 tsp Dijon mustard
1 tbsp Finely chopped chives
1 tbsp Chopped dill
Sliced Stone Baked by Laurent Mini Pane Di Casa bread, toasted, to serve
