Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
400 g (13oz) supervalu smoked salmon slices
200 g (7 oz) cream cheese
100 ml (3½ fl oz) supervalu cream
1 supervalu lemon, juice and grated rind
1 tblsp capers, chopped
1 tblsp tarragon
supervalu pepper, to season
Place the cream cheese into a food processor and add the cream, lemon juice and rind, herbs and capers, blitz for 1-2 minutes until all the ingredients are combined. Remove contents to a glass bowl and season with some pepper.
In the meantime, double line a loaf tin with clingfilm, allowing an overhang of at least 5cm all-round.
Place a layer of smoked salmon on the base of the lined loaf tin, then using a spatula, spread one third of the mixture over the salmon. Repeat the layers ensuring you finish with a layer of smoked salmon.
Wrap the clingfilm over the loaf tin and place a plate on top. Place in the fridge for 24 hours. Serve with some homemade brown bread and some mixed salad leaves.