Smoked salmon pate

Smoked salmon pate


Making pate is not just nearly chicken livers. This smoky, thriving salmon dish is a breeze to make.

The ingredient of Smoked salmon pate

  1. 200g pkt smoked salmon, flaked
  2. 1/2 cup (125g) mascarpone
  3. 1/3 cup (85g) whole-egg mayonnaise
  4. 2 green onions, trimmed, thinly sliced
  5. 1 tbsp finely chopped dill
  6. 1 tbsp lemon juice
  7. 2 tsp horseradish cream
  8. 1/2 tsp Dijon mustard

The instruction how to make Smoked salmon pate

  1. Place the salmon in the bowl of a small food processor and process until re smooth. Transfer to a bowl. ensue the mascarpone, mayonnaise, green onion, dill, lemon juice, horseradish and mustard and gently excite until well combined. Taste and season in the manner of salt and pepper.
  2. Spoon salmon union evenly in the middle of in the midst of two 1-cup (250ml) aptitude ramekins or serving bowls and smooth the surface. Cover gone plastic wrap and refrigerate for 3 hours to set and increase flavours.
  3. pinnacle gone a sprig of dill. abet in the same way as melba toast and cornichons, if desired.

Nutritions of Smoked salmon pate


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