Smoked salmon pâté with quick-pickled radish and cucumber

Name: Smoked salmon pâté with quick-pickled radish and cucumber
Yield: Serves 6 as a starter or nibble
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

Easy
March 2016

Easy
March 2016

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

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

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

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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

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

Method

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.
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.
Serve the pâté and pickle with blinis or toasted sourdough and a drizzle of extra-virgin olive oil.

Method

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.
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.
Serve the pâté and pickle with blinis or toasted sourdough and a drizzle of extra-virgin olive oil.