Salmon Rillettes

• 4 tbsp butter, softened
• 9 oz (250g) hot-smoked salmon, skinned
• 1/4 cup plain low-fat yogurt, preferably Greek-style
• Grated zest and juice of 1/2 lemon
• 2 tbsp chopped chives
• One 1 3/4 oz (50g) jar salmon caviar
• Watercress sprigs, to garnish
• Lemon wedges, to garnish

1. Beat the butter in a medium bowl with a wooden spoon until smooth.
2. Break up the salmon into small pieces, add to the butter, and mash with a fork.
3. Add the yogurt, lemon zest and juice, and chives and stir until evenly combined.
4. Cover and chill for at least 1 hour.
5. Spoon on to serving plates and top with caviar.
6. Garnish with watercress sprigs and lemon wedges.
7. Good with small rounds of pumpernickel to make tasty and attractive canapes.
8. Variation
9. Poached Salmon Rillettes:Use the same quantity of poached fresh salmon fillet, removing the skin after the fish has been cooked.

butter, salmon, yogurt, lemon, chives, salmon, sprigs, lemon wedges

Taken from www.cookstr.com/recipes/salmon-rillettes (may not work)