Every so often I make smoked mackerel paté which you can see here. This time I had some smoked salmon in the freezer so I decided to use that instead. I also looked for a different recipe and adapted this one by Paul Hollywood from the BBC Food website.
It was easy to make, perfectly delicious and kept for a few days in the fridge. We had ours with some toasted walnut bread and a glass of something chilled.
Ingredients
200g (or one pack) sliced smoked salmon
100g full fat cream cheese
100g full fat crème fraîche
1 lemon (zest of the whole lemon, juice of half)
2 tsp creamed horseradish or horseradish sauce
1 tsp mustard
Chopped fresh dill (optional)
Method
Put all of the ingredients into a food processor and pulse until almost smooth. Stop the machine when the texture still has some flakes and lumps.
Season with salt and pepper and add more lemon juice, horseradish and mustard to taste.
Chill in the fridge until needed and serve with toast, crusty bread or croutons.
Serves 6-8 as a starter, 2-3 as a filling for jacket potatoes.
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