Award Winning Smoked Salmon

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Serves 2

60g Unsalted Butter - melted
½ Lemon – zest & juice
1 tbsp Capers
1 tbsp chopped Dill
3 Spring Onions – finely sliced
Pinch of Cayenne Pepper – optional
Chopped Dill and Lemon Wedges to decorate
Coarsely flake the Peppered Oak Roasted Salmon into a bowl, leaving large meaty flakes, mix the butter, lemon zest, juice and cayenne pepper together, gently fold the mixture through the salmon, followed by the capers, dill and spring onions.
Spoon into individual ramekins or an attractive serving dish, chill until required, decorate with the dill and lemon wedges to serve.


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