Instructions

1. Steam the salmon above boiling water salmon fillets for about 5 minutes, then let it cool.
2. Cut the smoked salmon into thin strips, and chop the capers and the dill.
3. Remove the skin of the steamed salmon, then tear the flesh gently into flakes. Put these in a bowl.
4. Add the dill, lemon zest, capers and cream cheese and combine gently until you get a thick, creamy paste. Season to taste.
5. Line two small round shaped bowls or ramekins with cling film then fill with the spread. Cover the top well. Refrigerate for about an hour.
6. Take the cling-film wraps out of the moulds and turn them over on to a plate. Serve with lettuce, capers and dill with toasted baguette or ciabatta on the side.