600g good quality smoked salmon
250g crème fraiche
500g cream cheese
Zest 1 lime
25g wasabi paste
200g hot smoked salmon
200g poached salmon
12 gherkins, cut into small rounds
Tbs each dill and chives
Serve with melba toast and more pickles
Method
- Line a 1.25ltr loaf tin with clingfilm
- Now do the same with the smoked salmon (any left over, chop into the filling)
- Filling – simply beat it all together by hand, except the gherkins
- Spoon half into the tin. Then the gherkins, then the rest
- Wrap over the salmon. Then the clingfilm
- Put a weight on top. Chill overnight
- Serve slices with melba toast and pickles