100g butter

25mm piece grated ginger

5g curry powder

pinch chilli flakes

zest 1 lime and juice of half

200g finely diced salmon

100g finely chopped smoked salmon trimmings

serve with warm naan bread


1. Melt 100g of the butter, add the ginger, curry, chilli, zest

2. Cook 2 minutes, add the salmon, cook 2-3 minutes. Take off heat, season and add lime juice

3. Divide between 4 x 100g kilner jars or similar

4. Chill

5. Serve with nan and mango chutney