Smoked Salmon Pate 1
Smoked Salmon Pate 1
Mamta Gupta
This is a quick and tasty pate to make at home. You can buy 'off-cuts' of smoked salmon, since you are going to mash or flake them finely anyway. Serves 4
Ingredients
250 gm. smoked salmon (fish)
250 gm. cream cheese (not fat free)
200 ml. mayonnaise
1/2 tsp. mustard
1/2 tsp. fresh lemon juice
1 tsp. chopped dill, fresh
A large pinch of freshly grated black pepper
1 tsp. finely chopped fresh dill(optional)
Instructions
Place salmon, cream cheese and creme fraiche in a food processor and blend.
Take out in a bowl, add lime juice, salt-if needed, black pepper and dill, if used.
Mix well and transfer to a tub. Keep covered in a fridge.
Serve with fresh bread slices or crackers. It can also be used as a sandwich filling or with hot pitta bread.
Notes
Another way of serving:
Wet a serving bowl thoroughly and immediately line it with cling film, leaving enough cling film hanging over to fold over and cover the dish.
Place a couple of sprigs of fresh dill at the base.
Fill in the pate and fold cling film over. Refrigerate.
Just before serving, take out of the fridge, open the cling film, and turn the bowl up-side-down on to a serving plate. Gently tap the base of the bowl. Lift bowl up, easing the Pate out onto the plate. Peel off the cling film.
