Zesty salmon paté
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
Method
- 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.