Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, smoked salmon and lime paté. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Smoked salmon and lime paté is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Smoked salmon and lime paté is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook smoked salmon and lime paté using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon and lime paté:
- Prepare 200 gr. smoked salmon
- Get 125 gr. natural yoghurt
- Get 1/2 lime
- Take A few sprigs fresh dill
- Get 1 small bunch of fresh chives
- Make ready 2 tsp. capers
- Get 1 generous pinch of freshly ground black pepper
- Take 1 pinch salt
To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with onion and capers and serve with crackers. This recipe for salmon pate is sort of like a lettuce-wrap burger. Instead of putting the salmon pate on a cracker, just use cucumbers.
Instructions to make Smoked salmon and lime paté:
- Get the ingredients together. Grate the rind of half a lime and wash the fresh herbs well.
- Put all the ingredients (except the capers) in the food processor, including the juice of the half lime
- Blitz and then add the capers
- Blitz again until you get a smooth paté texture
- Serve in tartelettes like the main photo, or as canapés in this one. The paté keeps well for a day in the fridge, so it's one of those things you can make early on and take out and prepare the canapés just before serving.
However, I'm telling you that with this smoked salmon pate with cream cheese recipe, you won't need crackers. The salmon and cream cheese are. Add lime zest, lime juice, smoked salmon pieces, baby spinach leaves and chicken stock to the pan. Stir until baby spinach leaves begin to wilt and the sauce has reduced slightly. In a separate bowl or jug, add cornflour to milk and whisk until dissolved.
So that is going to wrap it up for this exceptional food smoked salmon and lime paté recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
