I love salmon, in all forms, so when I had a party recently I decided to serve smoked salmon pate on crostini as a canapé. It is so easy to make it almost seems ridiculous that you can buy it ready made!

255g/9oz smoked salmon (you can use trimmings)
110g/4oz cream cheese
2 tbsp double cream
½ lemon, juice only
salt and freshly ground pepper

Pop the salmon and cream cheese into a blender and pulse. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already.

Pour in the double cream until you get the consistency you desire. That’s it!

I served mine on crostini, with a squeeze of lemon over the top. Alternatively you could squeeze lime over the top. You could also top with a sprig of fresh dill and/or some smoked salmon.

You could add some chopped chives to put through it if you wanted, or some fresh dill. Or you could add a touch of cayenne pepper if you wanted a bit of a kick.


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