10 ounces cold smoked salmon
zest of 1 lemon
1 pinch salt and white pepper
1/2 bunch dill — leaves picked and chopped
7 fluid ounces light cream
2 ounces butter — melted
1/2 bunch chervil — finely chopped
1/2 bunch chives — finely chopped
1/2 bunch parsley — finely chopped
To serve: — toasted bread, crackers, and/or crudites
Place salmon, zest, seasoning and dill into the bowl of a food processor and pulse until broken down, but not smooth.
Add cream and continue to pulse until salmon is creamy and smooth. Be careful not to overprocess.
Spoon into ramekins or dishes and top with melted butter and some mixed fresh herbs. Cover and refrigerate for at least one hour before serving.
Note: the melted butter acts as a natural ‘lid’ to preserve in the fridge. It can be scooped off before serving.