Smoked Salmon Paté
By André de Mendonça
The thing is, sometimes simplicity is what is required but it needs to be paired with ingredients that make a truly delicious morsel. This recipe is just for a once-in-a-while treat. It doesn’t keep long in my fridge mainly because I eat it all!
165 gms cream cheese*
120 gms smoked salmon*
100 gms soured cream but only if you have it or add a bit more cream cheese
Juice of 1 lemon
Small bunch of dill or chives
Blend the cream cheese with the smoked salmon by pulsing in a food processor. You can whizz to a smooth, pink consistency or pulse to a more flecky finish – it’s your choice. Add the soured cream if using (but then cut down on the cream cheese) and the juice of half a lemon, taste and adjust with the other half if necessary. Finely chop the herbs (dill works really well but chives are a great second best) and add just a spoonful or two to the paté. One final mix and you’re there! Leave for 30 mins if you can for the flavours to combine (I can’t!)
Heavenly with toast or oatcakes… or scoop with your finger! Who cares? Nobody is looking!
*You can use Philadelphia Cream Cheese or cheaper supermarket own brand..it makes little difference except for price! Smoked salmon trimmings work brilliantly too and are not so expensive.