Hi there foodie friends. Hope you don’t mind the quick succession of posts this week, but I have done more than my fair share of baking and cooking in the last few days and just trying to clear the back-log!
So, as part of Christmas day brunch, I made this absolutely delicious Smoked Salmon & Dill Paté. It was very quickly hoovered up – in fact, I was lucky to see much of it at all!
The recipe I used came from BBC Good Food.com. It was ridiculously easy to make – basically, you pop everything into the food processor and whiz. It’s quite flexible too – I had a slightly larger piece of smoked salmon fillet (185g rather than the required 150g) and wanted to feed at least 10 people so I doubled the amount of cream cheese from 200g to 400g. I was slightly concerned that increasing the ratio of cream cheese to salmon might dilute the flavour somewhat, but that wasn’t the case at all – it was totally flavoursome and the texture was perfect.
Looking for a fabulous dip that will wow your guests? This is it.
SMOKED SALMON & DILL PATÉ
Serves 4 as a starter; 8 as a dip
- 150g (5.2 oz) smoked salmon fillet or shavings
- 200g (7 oz) tub soft cream cheese, room temperature
- 1 Tbsp crème fraiche, plain yoghurt, or heavy cream
- Juice half a lemon
- Small bunch dill or chives, chopped
- Crackers, breadsticks or toast to serve
- Chop the salmon into small pieces.
- Tip the soft cream cheese, crème fraiche (or alternative) and lemon juice into a food processor; season generously with black pepper and process until combined and smooth. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink (as I did).
- Stir the herbs into the paté and spoon into a bowl. Refrigerate until ready to serve.
- Serve with warm toast as a starter or with breadsticks or crackers as a dip.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting