Katie QuinnComment

Hot Smoked Salmon Paté

Katie QuinnComment
Hot Smoked Salmon Paté
WKA_Hot-Smoked-Salmon-Paté_P.jpg

INGREDIENTS /

75g hot smoked salmon, flaked
125g plain smoked salmon
Juice + zest 1/2 lemon
1/2 cup cornichons (45g)
1 tbsp capers
Salt + Pepper
Pinch cayenne
Pinch fresh dill

METHOD /

Place all ingredients into the bowl of a food processor and whizz until smooth.

Transfer to sterilised jars and chill in the fridge. Will keep for 3-4 days.

Serve cold with crusty bread.