Smoked salmon and horseradish pâté
This smoked salmon and horseradish pâté recipe is a great way to use leftover smoked salmon trimmings. Quick, easy and packed full of good fats, it makes a refreshing light lunch or show-stopping starter. Serve with toast, pickles and fresh herbs for tastiest results!
Ingredients
400g smoked salmon (trimmings are fine)
200g crème fraiche
1tbsp lemon zest
2tbsp lemon juice
400g smoked salmon
40g fresh dill, leaves roughly chopped
100g pickled cucumbers
2tbsp horseradish
2tsp sea salt
2tsp black pepper
8 pieces of challah, toasted
Method
If you aren’t using smoked salmon trimmings, chop the salmon into small pieces.
Tip the cream cheese, crème fraiche, lemon zest, lemon juice and horseradish in the food processor, whizz together until smooth.
Add the salmon, dill (leaving some to garnish) and pickles. Process using PULSE, to ensure a coarse pate.
Add salt and pepper whilst in the food processor. Season to taste.
Fold out ingredients and place in serving bowl, garnish with remaining dill.
To serve, toast challah, cut in 2, schmear pâté and enjoy!
Recipe by Ali Alt of baliboosta.com.
You might also like this spring onion tart recipe or our southern spicy rice.
