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Paul Hollywood’s Smoked Salmon Pate Recipe
A Black Mountains Smokery Smoked Salmon Pate Recipe inspired by Paul Hollywood
Serves 4-6
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
200g Smoked Salmon
100g Cream Cheese
100g Crème Fraiche
1 tbsp Horseradish Cream
2 tbsp fresh dill, finely chopped
zest of 1 lemon, finely grated
juice of half a lemon
Caper berries, to serve
Firstly, place all ingredients, bar the capers into a food processor. Pulse until a pâté forms. It should still have some texture to it and not be a purée.
Taste to check the seasoning and adjust accordingly. It may also need more lemon juice.
Serve with sliced Sourdough bread and caper berries – enjoy.
This Smoked Salmon Pâté is also excellent dolloped onto Canapé Shells or spread onto crackers.
