|smoked salmon pâté|
I mentioned going to dinner at Delicious Magazine, where Lizzie their food editor, served a fantastic canapé of smoked salmon and dill pâté on blinis. I didn't have any dill or buckwheat to make the blinis; otherwise I would have tried her recipe. However, I resorted to the old favourite and used one of the contents of my Delicious Magazine goodie bag, which were Peter's Yard artisan rye crispbreads, which were perfect.
I used hot smoked salmon for this recipe, which gave big meaty chunks of dark pink-orange smoked fish - perhaps not as pretty as using cold smoked salmon, but utterly mouthwatering. I also added a couple of spring onions, largely because they needed using up!
Serves 4 (or 6-8 canapés)
Skill level: Easy
200g hot smoked salmon (or half hot-smoked or half cold smoked salmon)
250g cream cheese
3-4 tbsp double cream, whipped
2 x spring onions, finely chopped (optional)
juice and zest of ½ lemon
½ tsp cayenne pepper
black pepper, to taste
- Roughly blend half of the salmon with the cheese.
- Whisk the double cream and continue to blend.
- Add the spring onions, lemon and cayenne pepper and a little black pepper to taste. It is unlikely that you will need any salt as the smoked salmon will be quite salty.
- Fold in the rest of the flaked salmon. Chill before using.
- Serve on brown toast, blinis or crispbreads.