Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.
We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products
We’d love to see your creations using our products… tag us on social media!
#yestoyester
Ingredients:
75g Scottish smoked salmon*, plus extra for decoration
2 tbs Yester Farm double cream
100g Yester Farm Dairies Cream Cheese
½ lemon, juiced
Large pinch dried dill to taste
Salt and pepper
Whisky, optional
Watercress and lemon slices for decoration
Method:
Blitz the smoked salmon in a food processor until a rough paste (3 or 4 seconds).
Add cream, cheese, lemon juice and dill and blitz for a few more seconds.
Check seasoning, adding salt and pepper if required.
If you are feeling decadent, add a splash of whisky.
Either put into individual ramekins or a larger decorative bowl.
Dress with smoked salmon curls, lemon, and water cress.
Chill until needed and serve with oatcakes, Melba toast, freshly baked rolls, or thin slices of toasted wholemeal bread.
*I used smoked salmon from Belhaven Smokehouse, that was supplied by Yester Farm.
Tips:
Add some chopped prawns and use one still in its shell for decoration.
The mousse can be mixed through hot pasta for a quick dinner with ribbons of smoked salmon.
Spread on cheese scones for a luxury afternoon snack.
Spoon into small cooked pastry cases or scooped out baby tomatoes.
Serve with strips of raw vegetables (carrots, peppers, cucumber) and bread sticks.
Dollop on baked potatoes.
