Smoked Salmon Pots

Ingredients:

150g smoked salmon
50ml mayonnaise
50ml double cream
1 tsp small capers, finely chopped
1 small shallot, finely chopped
¼ cucumber
1 tbsp white wine vinegar
Salad leaves, to garnish
Dill sprigs, to garnish
Black pepper
2 x Pyrex Oval Dishes

- Lightly grease 2 ceramic oval dishes with vegetable oil, then line with cling film, leaving enough over the edges to seal the bottom when the salmon contents have been added.
- Cut some of the smoked salmon into pieces to line each side and the bottom of the Pyrex ramekins.
- Roughly chop the remaining smoked salmon and place into a blender. Blend until roughly minced, add the mayonnaise and double cream then blend until smooth.
- Stir the chopped capers and shallots into the salmon mixture. Season with the black pepper to taste.
- Divide this mixture between the two Pyrex ramekin dishes.
- Cover with cling film and leave in the fridge for at least 1 hour, or overnight.
- To garnish, remove the seeds from the cucumber and cut into long strips using a vegetable peeler. Place the strips into the vinegar and a little salt.
- Ease the salmon pots from the Pyrex Dishes by gently tugging on the cling film, and place onto a plate. Put the cucumber strips beside the salmon, along with some salad leaves and a few additional caperberries.