Smoked Salmon Pate
If you’ve got some smoked salmon and you’re not quite sure what to do with it, try making a smoked salmon pate. It’s great on hot buttered toast for a light lunch.
- Smoked Salmon
- Plain soft cheese (like Philadelphia or supermarket own)
- A lemon
- Freshly ground black pepper
In a bowl, mix the smoked salmon and cream cheese, with a little grated zest of lemon and a squirt of lemon juice.
Using a hand blender or food processor, zap the pate mix until it’s nice and smooth. If you don’t have a blender mash well with a fork (it will be a bit chunkier)
Taste and if needed adjust the seasoning with a little extra freshly ground black pepper and a pinch of salt if needed
Press into a small ramekin dish and cover with cling film or a wax wrap and refridgerate until needed.
Will keep for a couple of days in the fridge.
Serve on hot buttered toast