A potted spread made with Woodbridge Smokehouse Tasmanian Salmon, tartare sauce, chives and dill that can be served on toasted baguette rounds or with crackers. Great as a dip for veggie sticks also! The spread will keep in the fridge for up to 3 days.
Serves: 2 | Prep Time: 10 mins
Ingredients
1 packet Woodbridge Smokehouse Traditional Hot Smoked Salmon
2 tbsp tartare sauce
1 tbsp olive oil
2 tbsp fresh chopped dill
2 tbsp fresh chopped chives
To serve
Crackers, toasted baguette, cornichons, pickled onions and caper berries
Method
Place smoked salmon in a small bowl of a food processor and pulse for 30 seconds, until the salmon is well chopped and almost forms a paste. Add tartare sauce, olive oil, chopped dill and chives and mix well to combine.
Transfer to a jar or bowl and serve with a selection of crackers, toasted baguette, cornichons, pickled onions and caper berries.
Serve any leftover rillettes in an airtight container in the fridge for up to 3 days.
