A lusciously, smooth, creamy smoked salmon dish which can be used as a dip, a spread or a pâté. Serve as a starter, for lunch, aperitivo or include as part of a grazing board. Serves 4 - 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Simply put all the ingredients into the food processor and blitz until smooth.
Taste and adjust seasoning – you may wish to add more salt and cayenne pepper or horseradish sauce.
Transfer to a serving dish, scatter over some chopped dill or parsley and serve with some fresh bread, crostini, crackers and/or sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber for everyone to spread on or scoop out the deliciousness!
Equipment:
To serve:
Serve as a starter, for lunch, aperitivo or include as part of a grazing board. It also packs up well and is wonderful for a picnic or to take along to a pot luck party.
Serve with fresh bread, crostini, crackers, sticks of celery, carrots, strips of pepper/capsicum or thick slices of cucumber.
Storage:
You can store this covered and in the fridge for up to 5 days, unless the 'use-by' date on the smoked salmon is sooner than that. It will solidify a bit in the fridge, so allow it to sit on the counter to soften a little before serving and give it a good stir beforehand.