Ingredients
- 150g very fresh salmon fillet
- 100g lightly smoked salmon
- 1 tbsp finely chopped dill
- 1 tbsp tiny salted capers, rinsed
- sea salt and freshly ground black pepper
- 2 or 3 slices of dark pumpernickel bread
- pickled cucumber
Method
Rinse the fresh salmon under cold water and pat dry. Remove skin, any fine bones and excess white fat. Roughly chop the fresh and smoked salmon and place in a food processor with the dill, capers, sea salt and pepper. "Pulse" for a few seconds until the salmon is crushed but not yet a puree.
Serve on rye bread, pumpernickel or crispbread, topped with a little sliced or lightly pickled cucumber (see tip). Season well with freshly ground black pepper and serve.
TIP: To make a light cucumber pickle, stripe-peel a cucumber and finely slice. Mix two tablespoons of wine vinegar with a tablespoon of caster sugar, half a teaspoon of salt and a tablespoon of finely chopped dill. Add the cucumber, toss well, cover and refrigerate, tossing occasionally, for at least an hour. Drain.
