EAT | SALMON RILETTES

Douk's Salmon Rilettes,

as seen on TLSE's South Coast Travel Edit.

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INGREDIENTS

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100 grams smoked salmon

100 grams creme fraiche

100 grams cream cheese

50 grams butter, at room temperature

1 tbsp lemon juice

1 tsp chopped chives

1tsp chopped dill

METHOD

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PLACE all ingredients in a food processor.

PROCESS until coarsely chopped; don't over process.

TRANSFER to a 500ml jar.

SPREAD on fresh sourdough bread or water crackers.

EAT with friends.

DRINK red wine.

MORE, from our South Coast adventure.

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READ | [Part 1] The South Coast Edit: A long weekend spent, at a home away from home

READ | [Part 2] The South Coast Edit: Let's go for a drive, get lost, and explore

COOK | Heirloom Tomato Frittata

COOK | Herb Roasted Vegetables

COOK | Individual Tiramisu

COOK | Pumpkin Gnocchi with Radicchio and Thyme Oil

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RECIPE | Douk Konstantaras, TLSE Food Contributor

STYLING | Heidi Albertiri, TLSE Editor and Stylist

PHOTOGRAPHY | Lucy Alcorn

INGREDIENTS | Ramsgate Foodies and Farmers Markets