Zingy Smoked Salmon Pate on Whole Wheat Toast Recipe

Tis that time of year soon (excited) when we will end up with leftovers of meat and for some of us salmon. I love pate on toast and this salmon pate worked a treat. I love the kick you get from the horseradish and the zing from the lemon juice and zest all lifted with freshness of the coriander. I like either sour dough or my whole wheat bread for toast. To make this recipe even better it is so easy to make as you just chuck it all into a food processor and blitz.

Ingredients (serves 4 as a starter or 2 for lunch) 

  • 100g full fat cream cheese
  • 100g low fat crème fraiche or soured cream
  • Finely grated zest and juice of ½ lemon
  • 2 tsp hot horseradish sauce
  • 200g smoked salmon (trimmings are fine)
  • 1 tbsp finely chopped coriander or dill
  • 1/4 tsp fine sea salt and cracked black pepper

Directions

  1. For the pâté, put the cream cheese, crème fraiche, lemon zest, lemon juice and horseradish into a food processor and whizz together until smooth.
  2. Roughly tear the smoked salmon into the food processor and the dill, then process using the pulse button to make a coarse pâté. Season to taste with salt and pepper. Place the pâté into ramekins and serve with warm toast or bread (recipe here) .

 

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