Smoked salmon pâté with quick-pickled radish and cucumber

Smoked salmon pâté with quick-pickled radish and cucumber

Smoked salmon pâté, served with blinis or toasted sourdough, is an excellent quick-fix, easy starter recipe.

Smoked salmon pâté with quick-pickled radish and cucumber

  • Serves icon Serves 6 as a starter or nibble
  • Time icon Hands-on time 15 min

Smoked salmon pâté, served with blinis or toasted sourdough, is an excellent quick-fix, easy starter recipe.

Nutrition: per serving

Calories
241kcals
Fat
18.1g (10.4g saturated)
Protein
11.5g
Carbohydrates
7.6g (7.3g sugars)
Fibre
0.7g
Salt
1.3g

Ingredients

  • 200g smoked salmon
  • 280g full-fat cream cheese
  • the juice of 1 lemon
  • a small handful of fresh flatleaf parsley
  • 2 tsp hot horseradish sauce
  • 100ml single cream
  • a handful of radishes
  • ½ cucumber
  • 3 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • blinis or toasted sourdough, to serve
  • a drizzle of extra-virgin olive oil, to serve
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Method

  1. In a large mixing bowl, put the smoked salmon, cream cheese, lemon juice, parsley, single cream and horseradish sauce and a good few turns of black pepper and salt. Use a stick blender to blend until smooth. Alternatively, whizz in a blender or mini chopper. Set aside.
  2. Finely slice the radishes and peel the cucumber into ribbons then put in a mixing bowl. Pour over the white wine vinegar and add the caster sugar, then season generously with salt and toss. Stand for 5 minutes.
  3. Serve the pâté and pickle with blinis or toasted sourdough and a drizzle of extra-virgin olive oil.

Nutrition

Nutrition: per serving
Calories
241kcals
Fat
18.1g (10.4g saturated)
Protein
11.5g
Carbohydrates
7.6g (7.3g sugars)
Fibre
0.7g
Salt
1.3g

delicious. tips

  1. The pâté will keep for up to 4 days, chilled in a sealed container.

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