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Method
Step 1
Place fresh salmon in a steamer over a saucepan of simmering water. Cover and cook for 5 mins or until salmon is just cooked through.
Step 2
Remove and discard the skin from the salmon. Place in a bowl. Flake the salmon into small pieces. Stir in the smoked salmon, cornichon, capers, shallot, mayonnaise, sour cream, horseradish cream, mustard, chives and dill. Season. Transfer mixture to a serving dish. Cover with plastic wrap. Place in the fridge for 2 hours to chill.
Step 3
Serve with bread or store in the fridge for up to 2 days.
Recipe tip
Serve with drained baby capers, thinly sliced onion, thinly sliced cucumber and lemon wedges
Don’t have a steamer? Pan-fry the fresh salmon over medium heat, turning, for 5 mins or until cooked.
