Recipe: Tasty Smoked salmon and lime paté

Smoked salmon and lime paté. Great recipe for Smoked salmon and lime paté. Super simple and quick salmon paté recipe, perfect for a starter of an alfresco Summer dinner or for a festive meal at Christmas or any other special occasion. Most smoked salmon pates use cream and/or cream cheese.

Cut again into quarters, then peel the skin from each quarter. Put the avocado into a food processor with the lime juice, spring onions, cream cheese and cayenne pepper. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. You can cook Smoked salmon and lime paté using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked salmon and lime paté

1. Prepare 200 gr. of smoked salmon.
2. Prepare 125 gr. of natural yoghurt.
3. Prepare 1/2 of lime.
4. Prepare A few sprigs of fresh dill.
5. You need 1 of small bunch of fresh chives.
6. Prepare 2 tsp. of capers.
7. You need 1 of generous pinch of freshly ground black pepper.
8. Prepare 1 pinch of salt.

Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender. Add the horseradish, mustard, black pepper, crème fraîche and lemon.

Smoked salmon and lime paté instructions

1. Get the ingredients together. Grate the rind of half a lime and wash the fresh herbs well..
2. Put all the ingredients (except the capers) in the food processor, including the juice of the half lime.
3. Blitz and then add the capers.
4. Blitz again until you get a smooth paté texture.
5. Serve in tartelettes like the main photo, or as canapés in this one. The paté keeps well for a day in the fridge, so it's one of those things you can make early on and take out and prepare the canapés just before serving..
6. .

Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink. Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip. Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest. You might need to use the tamper to stir the ingredients around.