Ingredients
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
Method
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
