Monday, 30 September 2013

Easiest Salmon Pate (Rachel Allen)

  • 100g/4oz good smoked salmon
  • 50g/2oz cream cheese
  • 150g/6oz crème fraîche
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
  • 1 tsp chopped fennel (optional)
In A food processor, whiz up the smoked salmon, then add the cream cheese and crème fraîche. 
Empty into a bowl and fold in the lemon juice, salt (you might not need any), pepper and chopped fennel if using. Sometimes I fry 50g/2oz sliced or chopped smoked salmon in 1/2 tsp butter for 1 minute, until it is cooked, then I put it on a plate to cool. When cool, I flake it up with a fork and fold it into the pâté. 
This makes a really good, slightly rustic, smoked salmon pâté. Serve on crusty white or brown bread.

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