Salmon Rillettes

1. 1

   Beat the butter in a medium bowl with a wooden spoon until smooth.

2. 2

   Break up the salmon into small pieces, add to the butter, and mash with a fork.

3. 3

   Add the yogurt, lemon zest and juice, and chives and stir until evenly combined.

4. 4

   Cover and chill for at least 1 hour.

5. 5

   Spoon on to serving plates and top with caviar.

6. 6

   Garnish with watercress sprigs and lemon wedges.

7. 7

   Good with small rounds of pumpernickel to make tasty and attractive canapes.

8. 8

   Variation

9. 9

   Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.

No additional tips available.