Smoked salmon rillettes, avocado and watercress cream with Melba toast
However you choose to serve it, smoked salmon is a Christmas staple and this luxurious recipe will certainly impress
Preparation time: 10 minutes
2 x 120g packs smoked salmon
1 ½ tbsp cream cheese
2 tbsp crème fraiche
zest and juice of 1 lemon
1 tsp chives, finely chopped
1 tsp chopped dill, plus 4 sprigs for garnish
2 ripe avocados
2 handfuls of watercress
8 slices of Melba toast
1. Chop the salmon finely and set a tbsp of it aside to reserve for garnishing.
Mix the cream cheese, crème fraiche, lemon zest and chopped herbs and fold through the salmon.
2. Blend the avocado, watercress and lemon juice until smooth. Season with salt and pepper.
3. Take four small Kilner jars and spoon a little of the cream into the base of each. Top with the salmon rillettes and then finish with a dollop more cream, some chopped salmon and a sprig of dill. Serve with the melba toast on the side.