Happy 2016 everyone!!!! Yesterday we had a very quiet family day. It has been a pretty busy festive season and I am now ready to get back into the routine of what this year ahead has to bring.
I have meant to post this recipe over the past few weeks, but it somehow got lost in the shuffle. While sitting here this morning, I came across the photos in a strange file. Never let your husband reformat the hard drive of the computer on Christmas Eve and not inform you that some photos were "lost"! Anyway, found now.
This pate can be served on crackers as well or even cucumber slices or other bases that you prefer. You can even serve it as a dip. This was served on little Baguette toasts, which is how I like it. In the recipe below it states to finely chop the spring onions. You have to finely chop them really really good. I don't like to pulse them in the food processor because then they become too fine. A knife will do.
Smoked Salmon Pate Toasts
6 oz/150 grams smoked salmon
8 oz/200 grams cream cheese
Juice of one lemon
Small bunch of fresh dill
2 Spring onions, finely chopped
Salt and pepper to taste
1 Baguette, cut into slices
2 Tablespoons olive oil
In a food processor combine the smoked salmon, cream cheese and lemon juice. Whiz it up pretty good for about 10-20 seconds. Stir in the fresh dill, spring onions, salt and pepper. Cover and refrigerate until ready to use.
In a large skillet set over medium heat add the olive oil and then place the bread in the pan. Cook for a few minutes per side and remove from heat to cool. You are looking for a light crunch on the bread.
Once the bread has cooled, spread a small amount of the pate on each slice. Serve straight away.
Click the downloadable link below to print recipe!