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Smoked Salmon And Cream Cheese Pate

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Ingredients
  Smoked salmon 3 Ounce, cut in small pieces (75 g)
  Full fat soft cheese 4 Ounce (100 g)
  Unsalted butter 2 Ounce, melted and cooled (50 g)
  Lemon 1⁄2 , juiced (to taste)
  Cayenne pepper 1⁄4 Teaspoon (1.25 ml)
  Lemon slices 2
  Black lumpfish roe 2 Teaspoon (10 ml)
Directions

MAKING
1) In a blender or food processor, place the salmon, cheese, butter, lemon juice and cayenne pepper.
2) Process the salmon mixture until well mixed.
3) Check and add more lemon juice if needed.
4) Divide the salmon mixture into 2 individual souffle dishes or ramekins.
5) Flatten the surface, and wrap with plastic film and place in the refrigerator for at least 2 hours.

FINALIZING
6) Cut in each slice of lemon from edge to the centre, and twist in opposite directions.
7) Remove the plastic film off the pates and place on a serving plate.

SERVING
8) Put each twist of lemon and 5 ml of lumpfish roe over each souffle and serve chilled.

TIPS
This pate can keep for at least 1 week in the refrigerator, wrapped tightly in cling film before storing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
150 Minutes
Servings: 
2

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