Salmon & Dill Pots with Brioche Toasts
4 slices of St Pierre brioche loaf
1/4 cup of smoked salmon slices finely chopped or canned salmon
1 teaspoon of horseradish cream
2 teaspoons of chopped fresh dill, plus extra to serve
2 tablespoons of sour cream (or more if preferred)
Salt and pepper
How to make
Place the salmon, horseradish, dill, sour cream, salt and pepper in a small bowl and mix well to combine. Place the salmon mixture in four small dishes (or one sharing bowl) and sprinkle with the extra dill.
Serve with toasted brioche.