Zesty salmon paté
16 Jul 2015
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
This zesty salmon pate is a wonderful and pretty starter at dinner parties or at special occasions. It also makes a delicious and delicate topping on party nibbles. You can throw it together quickly and well in advance - just keep it chilled until serving.
Ingredients
- 1 salmon filet (about 200g)
- 50g smoked salmon
- 1½ tsp capers
- Grated zest of half a lemon
- 1 tsp chopped dill
- 3-4 Tbsp natural cream cheese
Instructions
- Steam the salmon above boiling water salmon fillets for about 5 minutes, then let it cool.
- Cut the smoked salmon into thin strips, and chop the capers and the dill.
- Remove the skin of the steamed salmon, then tear the flesh gently into flakes. Put these in a bowl.
- Add the dill, lemon zest, capers and cream cheese and combine gently until you get a thick, creamy paste. Season to taste.
- Line two small round shaped bowls or ramekins with cling film then fill with the spread. Cover the top well. Refrigerate for about an hour.
- Take the cling-film wraps out of the moulds and turn them over on to a plate. Serve with lettuce, capers and dill with toasted baguette or ciabatta on the side.
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Categories
- Meal Type: - Appetizer - Dips - Nibbles & Bites - Starter - Steam
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - Parties - Valentine's Day
- Ingredients: - Dairy - Oily Fish
- Health and Diet: - Combination - Gluten Free - Low Carb
- Skill Levels: - Easy
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