Smoked Salmon Pâté
This is a lovely recipe for an easy, yet indulgent starter or lunch. I love it served with oatcakes but you can have it with Melba toast or a light salad.
You will need a couple of china or plastic dishes and a blender or food processor. As you know I have a firm favourite with my Kitchen Aid hand blender which works really well to blend all the indredients.
Ingredients
- 6oz Smoked Salmon
- 3oz Soft slightly salted butter
- 4 tablespoons of single cream
- 4 teaspoons of lemon juice
- 2 tablespoons of Brandy
- Black pepper to taste
Place the smoked salmon into a bowl and chop well. Here I have doubled up the amount as I want to make some as gifts for friends.
When this is complete you can freeze for up to one month.
A good tip is to buy the ‘off cuts’ of smoked salmon from your local supermarket. There is no need to buy expensive cuts as you are just going to puree the salmon anyway.
It’s a nice touch to decorate with a sprig of Dill or even add some finely chopped Dill to your mixture.
This is what your pate should look like when you have put all the ingredients in and whizzed up until a smooth paste.
If you would like a rougher style pate just add some chopped smoked salmon by hand when you have finished.
When you have your pate to the required texture spoon into a couple of non metallic dishes and cover with cling film. Refrigerate. Remove from the fridge 30 minutes before serving.