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Smoked salmon pate

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. Step 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. Step 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. Step 3 - Top with a sprig of dill. Serve with melba toast and cornichons, if desired.

Recipe Ingredient

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