Prep 5 minutes | No cook | Serves 4 as a starter or 8 as a dip
Five minutes is all you need to whip up this creamy #smokedsalmon paté, great served as a dip or starter.
100g #colonsaysmokery hot smoked salmon, trimmings are fine
80g soft cream cheese or mascarpone
2 tbsp double cream or crème fraîche
1 tbsp horserdish sauce
6g parsley, finely chopped
2 pinches black pepper
breadsticks, granary toast or mini-oatcakes to serve
Flake the salmon into small pieces. Tip the soft cheese, cream or crème fraîche and horseradish sauce into a food processor, season generously with black pepper and blitz to your liking. Add the 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 parsley into the paté and spoon into a bowl and serve with warm toast or oatcakes as a starter or with breadsticks as a dip.
“This is the perfect recipe to serve as a canapé with drinks - either spread on oatcakes or in a bowl with breadsticks to dip and enjoy.”