Salmon Rillette

Shred smoked salmon. Roughly chop coriander. Put smoked salmon, coriander in a food processor together with the lime zests, juice of other lime, ginger and creme fraiche. Remove the skin from the fresh salmon and break the flesh into large chunks, removing any bones. Add to the processor with salt and pepper, then pulse the mixture until it forms a rough, textured paste. Turn out into a bowl or individual ramekins and chill until ready to serve - up to 3 days.

Shred smoked salmon. Roughly chop coriander leaves. Put the smoked salmon, coriander and ginger in a food processor with the lime zest and 1 lime juice and creme fraiche. Remove the skin from the fresh salmon and break the flesh into large chunks, removing any bones. Add to the processor with salt and pepper then pulse the mixture until it forms a rough, textured paste. Turn into a bowl or individual ramekins and chill until ready to serve - up to 3 days.