COOK | WITH NEVEN MAGUIRE
REC IPE
Potted Poached Salmon with Sourdough Toasts
Method
Ingredients (Serves 6-8)
- 400g Simply Better Poached
Organic Irish Side of Salmon
- 1 Tub Simply Better Handmade
Cucumber & Ginger Pickle
- Juice of ½ Lemon
- Sea Salt & Freshly Ground
Black Pepper
- 4 Tbsp Crème Fraiche
- Slices of Toasted Sourdough,
to serve
- 180g Full Fat Cream Cheese
- Lambs Lettuce, to serve
- 1 Tbsp Creamed Horseradish
- Quartered Radishes, to serve
- 2 Sprigs of Fresh Dill,
finely chopped
- Sliced Gherkins, to serve
1. Combine the cream cheese, crème fraiche and horseradish in a
large bowl. Flake in the poached salmon then add the dill, chives
and lemon juice. Season with salt and pepper and gently fold
together until evenly combined.
2. Spoon a teaspoon or two of the cucumber and ginger pickle into
the base of some glass jars or ramekins and top with the salmon
mixture. This can be served straight away or left overnight to
chill, either sealed or covered tightly with cling film.
3. Serve on a platter with slices of toasted sourdough, lambs
lettuce, radishes and gherkins.
- 15g Fresh Chives,
finely chopped
5