Smoked Salmon and Dill Pate

IMG_5122

Here’s a great way of using up leftover smoked salmon. Over the last few months I’ve been trying to boost my Omega 3 intake but the richness of smoked salmon on bagels, in salads or with scrambled eggs can sometimes be too much. This quick pate took literally two minutes to make and when padded out with creme fraiche serves around 5 – 6 people as a light lunch or starter and loses some of the strong flavour of this rich-tasting fish.

Above is just one bowl (the mixture makes around three of the above servings in total). Leftover pate is lovely on bagels or for canapés – simply top small buttered squares or triangles of good-quality brown bread (or toasted bruschetta) or as a filling for miniature pastry or tarts.

Smoked Salmon and Dill Pate

Smoked salmon from Aldi (£2.40)

Fresh Dill (around three tablespoons) (20p)

150ml half fat creme fraiche (40p)

Thinly sliced cucumbers and/or sweet gerkins (20p)

Walnut bread loaf (from M&S) or other good quality bread (£1.70)

Sea salt and black pepper

IMG_5123

All you need to do is place the smoked salmon in a food processor and blend with the creme fraiche, black pepper and a generous amount of fresh dill. You can also add 1-2 teaspoons of horseradish sauce for added kick.

IMG_5119

So for under £5 you have a super-swish light lunch, evening snack or starter for you and 4 – 6 friends.

2 comments

Submit a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s