Smoked keta salmon rillettes with crusty bread and crudités

  1. Mix together the crème fraiche, cream cheese, lemon juice and zest, chives and cayenne pepper in a bowl. Stir in the smoked salmon and season to taste. This can be kept in an airtight container in the fridge for up to 2 days.
  2. To serve, slice your bread, slice and assemble your assorted crudités, and serve on a board with the rillettes.

What you’ll need:

For the rillettes:

  • 100g LEAP smoked keta salmon, diced
  • 100g crème fraiche
  • 100g cream cheese
  • ½ lemon, juice and zest
  • 2 tbsp chives, finely chopped
  • ¼ tsp cayenne pepper
  • Salt and pepper

To serve:

  • Assorted veg such as carrots, radishes, red chicory, celery, fennel, baby corn
  • Crusty French bread