Potted Poached Salmon with Sourdough Toasts

INGREDIENTS

• 400g Simply Better Poached Organic Irish Side of Salmon
• 1 Tub Simply Better Handmade Cucumber & Ginger Pickle
• 4 Tbsp Crème Fraiche
• 180g Full Fat Cream Cheese
• 1 Tbsp Creamed Horseradish
• 2 Sprigs of Fresh Dill, finely chopped
• 15g Fresh Chives, finely chopped
• Juice of ½ Lemon
• Sea Salt & Freshly Ground Black Pepper
• Slices of Toasted Sourdough, to serve
• Lambs Lettuce, to serve
• Quartered Radishes, to serve
• Sliced Gherkins, to serve

METHOD

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.