Festive Smoked Salmon
This recipe helps use up some of the smoked salmon that may be lingering in the fridge, it's a quick, easy to make, tasty recipe. Serve our Festive Salmon Paté on warm toast, and with a dollop of our Chargrilled Red Pepper Relish
Prep time: 10 minutes
Cooking time: 0
Serves: 4
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150g smoked salmon200g tub soft cheese1 tbsp crème fraîche, only if you have someJuice half a lemonSmall bunch dill or chives, choppedA jar Chargrilled Red Pepper RelishBreadsticks or granary toast, to serve
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- 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.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve on warm toast with a generous dollop of Folláin Roasted Red Pepper Relish as a starter, or with breadsticks as a dip.
Ingredients
- 150g smoked salmon
- 200g tub soft cheese
- 1 tbsp crème fraîche, only if you have some
- Juice half a lemon
- Small bunch dill or chives, chopped
- A jar Chargrilled Red Pepper Relish
- Breadsticks or granary toast, to serve
Method
- 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.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve on warm toast with a generous dollop of Folláin Roasted Red Pepper Relish as a starter, or with breadsticks as a dip.
