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This relish, with its lively flavour and served with smoked salmon will grace any party, whetting the appetite and lifting spirits. Hand it round with champagne or a crisp white wine on special occasions.
15g dill chopped roughly with scissors
2 heaped tbsp crème frâiche
1 tsp of grain mustard or ideally honey-sweet (Swedish) mustard
1 tsp grated horseradish
6 servings of smoked salmon
small jar of salmon eggs (optional)
salt and pepper
Using the Small Dualit bowl fitted with its Chopping Blade, whiz together the dill, crème frâiche, mustard and horseradish to a bright green purée.
For parties, separate the slices of smoked salmon, cut in half if necessary, and wind them round the tips of the tines of small forks – using just enough on each fork to make a small mouthful. Place the forks round the dish, allowing at least two per person, with the smoked salmon part resting on the plate, the handles resting on the tray, like the spokes of a wheel. Place the Dill Relish in a dipping dish in the centre. Scatter the salmon eggs over the top of the Relish, if you wish.
Divide the salmon and the Dill Relish between six starter plates garnish with salmon eggs. Serve with some slices of bright pink beetroot and/or brown bread and butter.
Spread Dill Relish on neatly trimmed squares of brown bread and put small pieces of salmon on top.