Smoked salmon, cream cheese and dill pâté
- February 2014
- Serves 8
- Hands-on time 25 min, oven time 40 min
This quick and easy smoked salmon pâté recipe is served with a homemade caraway soda bread.
- 16g (8.4g saturated)
- 52.8g (5.2g sugars)
If you’re pressed for time, the pâté takes about 5 minutes to make, so all you need to do then is buy some good bread.
This smoked salmon and dill pâté is also wonderful made with flaked hot-smoked mackerel, but make sure you remove and discard all the skin and any tiny bones before using.
You can make the loaf, allow to cool, then wrap well and freeze for up to 3 months. Defrost thoroughly before serving. Best served toasted.
If you have any bread left over, keep it wrapped up in cling film and store in a cool dark place for up to 3 days. After the first day it’s better toasted.
The light smokiness of the pâté works with a lightly oaked chardonnay, especially one from Burgundy in France.
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