Walnut boats and smoked salmon rillette

For the walnut boats

cream cheese
wild garlic
walnut oil
salt and pepper
tortilla crisps

Crack the walnuts, and hollow out half the shell.

Mix cream cheese with some finely chopped wild garlic, salt, pepper and walnut oil, place in to a piping bag and pipe in to the shells. Toast a small shard of tortilla crisp and pop into the cream cheese mix.

For the smoked salmon rillette

smoked salmon
creme fraiche
salt and pepper

Finely dice some smoked salmon, add a couple of teaspoons of creme fraiche plus finely chopped dill, salt and pepper.

Peel the courgette with a ribbon peeler and place a small amount of the mixture on the end of a ribbon before rolling it up.

Garnish the plate with watercress.

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