Smoked salmon pate

Making pate is not just about chicken livers. This smoky, rich salmon dish is a breeze to make.

Making pate is not just about chicken livers. This smoky, rich salmon dish is a breeze to make.

Makes 2 cups

Ingredients
* 200g pkt smoked salmon, flaked
* 1/2 cup (125g) mascarpone
* 1/3 cup (85g) whole-egg mayonnaise
* 2 green onions, trimmed, thinly sliced
* 1 tbs finely chopped dill
* 1 tbs lemon juice
* 2 tsp horseradish cream
* 1/2 tsp Dijon mustard


Method
1. Place the salmon in the bowl of a small food processor and process until almost smooth. Transfer to a bowl. Add the mascarpone, mayonnaise, green onion, dill, lemon juice, horseradish and mustard and gently stir until well combined. Taste and season with salt and pepper.
2. Spoon salmon mixture evenly among two 1-cup (250ml) capacity ramekins or serving bowls and smooth the surface. Cover with plastic wrap and refrigerate for 3 hours to set and develop flavours.
3. Top with a sprig of dill. Serve with melba toast and cornichons, if desired.

Source
Notebook
Recipe by Sarah Hobbs