Ingredients
Scale
- 1/2 lb cold smoked salmon, finely chopped
- 1 -80z block cream cheese, room temperature
- 2 green onions, finely diced
- 2 tbsp chopped fresh dill
- Juice of 1 lemon
- 1 tsp Hot Under the Kilt Acadian Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- Mini Naan
- 1 tsp olive oil
- Sea salt
Instructions
- Place cream cheese into a medium sized bowl and soften using a fork, add all remining ingredients except for the salmon.
- Use a mixer to combine the ingredients.
- Gently fold in the salmon and refrigerate for 1/2 hour before serving.
- Heat a sauté pan over medium heat, add 1 tsp of olive oil, once hot add the naan, warm through and them sprinkle with sea salt..
- Bake for 10 minutes. Cool and serve with the rillette.
- Category: appetizers, Fish, oui chef recipes