1/2 cup (125g) mascarpone
1/3 cup (85g) whole-egg mayonnaise
2 spring onions, trimmed, thinly sliced
1 tbs finely chopped dill
1 tbs lemon juice
2 tsp horseradish cream
1/2 tsp Dijon mustard
- Place the salmon in the bowl of a small food processor and process until smooth. Transfer to a bowl. Add the remaining ingredients and gently stir until well combined. Taste and season with salt and pepper.
- Spoon salmon mixture evenly among two 1-cup (250ml) capacity ramekins or serving bowls and smooth the surface. Cover with plastic wrap and refrigerate for 3 hours to set and develop flavours.