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Smoked salmon, dill & lemon paté

Smoked salmon, dill & lemon paté

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A star rating of 4.8 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4 as a starter, 8 as a dip

Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Nutrition: per serving (4)
NutrientUnit
kcal225
fat18.9g
saturates11.6g
carbs0.2g
sugars11.6g
fibre0.2g
protein13.6g
salt2.2g
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Ingredients

  • 150g smoked salmon, trimmings are fine
  • 200g tub soft cheese
  • 1 tbsp crème fraîche, only if you have some
  • juice half a lemon
  • small bunch dill or chives, chopped
  • breadsticks or granary toast, to serve

Method

  • STEP 1

    If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

  • STEP 2

    Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.38 ratings
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