Smoked salmon, dill & lemon paté

Method 1

Ingredients

150g smoked salmon

trimmings are fine

200g tub soft cheese

1 tbsp crème fraîche

only if you have some

juice half a lemon

small bunch dill or chives

chopped

breadsticks

or granary toast, to serve

step 1

If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

step 2

Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Method 2

Ingredients:

- 200g smoked salmon

- 100g cream cheese

- 1 tablespoon fresh dill, chopped

- Zest of 1 lemon

- Juice of 1/2 lemon

- Salt and pepper to taste

Instructions:

1. In a food processor, combine the smoked salmon, cream cheese, fresh dill, lemon zest, and lemon juice. Blend until smooth.

2. Season with salt and pepper to taste.

3. Transfer the paté to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.

4. Serve with crackers, bread, or vegetables for dipping.

Comments

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