Hot Smoked Salmon Pâté

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
2-4 2-4
Hot Smoked Salmon Pâté
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Stoneware Stackable Ramekin
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Stoneware Stackable Ramekin
Ingredients
Method

Ingredients

Parfait
  • 325g (11½oz) hot smoked salmon
  • 140g (5oz) full-fat soft cream cheese
  • 3 tablespoons creme fraiche
  • 2 tablespoons of lemon juice
  • 1½ teaspoons powdered gelatine - dissolved in 4 teaspoons of hot water
  • 2-3 tablespoons chopped fresh dill
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika
To serve
  • 2 baby gem lettuce - washed and broken into separate leaves
  • 12-16 cherry tomatoes - halved
  • 6-8 slices cucumber - halved
  • Olive oil, vinegar, salt and pepper
  • 2 lemons - cut into quarters
  • A few sprigs of dill
  • Rustic white bread - sliced thinly and toasted

  • Method

  • 1
    Remove any skin and bones from the salmon and shred it into flakes.
  • 2
    Place the salmon, cream cheese, crème fraiche and lemon juice into a food processor and blend together until smooth.
  • 3
    Add the liquid gelatine, chopped dill, mustard, black pepper, paprika and pulse quickly for a couple of seconds to mix together.
  • 4
    Spoon the pâté into 6 - 8 ramekins and swirl the surface of each one with a spoon. Cover with cling film and chill for 2 hours.
  • 5
    Before serving, arrange the baby lettuce leaves, cherry tomatoes and cucumber slices in 6-8 separate ramekins or small dishes and dress with a little olive oil, vinegar, salt and pepper.
  • 6
    Decorate the ramekins of pâté with a sprig of dill and serve with the salad, a wedge of lemon and some thinly sliced toast.