Denise says:
Salmon and Smoked salmon is a stable diet of many Jewish people and this is why I thought I would combine these 2 favourite ingredients together.
It is a scrumptious appetiser for any occasion… make little ‘toasties’ and serve as canapé /starter or serve larger portions for lunch. I like the variety of different cucumbers for the salsa – a unique creation that enhances the delicate pate.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 6 people
Ingredients:
250g fresh salmon – skinned – cut into bite size pieces100ml white wine
115g smoked salmon
2 tablespoons – chopped dill
1 teaspoons lemon juice
2 tablespoons cream cheese or Toffutti non-dairy cream cheese
1 teaspoon lemon juice
Salt and fresh ground black pepper
For the Relish
2 pickled cucumbers – very finely chopped
3 gherkins – very finely chopped
5 cm fresh cucumber – cut in half and seeds removed, finely chopped
1 spring onions – very finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons chopped dill
Salt and freshly ground black pepper
Method
1)Place the wine in a saucepan. Bring to the boil. Add the fresh salmon and reduce the heat. Cook until the salmon is no longer bright pink – this will take about 5 minutes.2)Drain the salmon discarding the wine.
3)Place the fresh salmon, smoked salmon, cream cheese, lemon juice and dill in the food processor. Whizz gently so that it is roughly combined.
4)Season to taste.
5)For the salsa combine all the ingredients together. Check the seasoning just before serving. (This can be made a day in advance!)
To serve the stylish Way: Arrange a large helping of pate on a plate dusted with black pepper. Garnish with lemon wedges and serve with crispy pita sliced bread or Melba toast.