Smoked Salmon Paté
Annabel's mother used to make a smoked fish dip very much like this one, and it’s still a favourite of hers when in need a special dip in a hurry. We like it nice and tangy but use less lemon juice...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.langbein.com.
Ingredients
- 250g / 8oz boneless, skinless hot-smoked salmon flaked
- 1 cup cream cheese at room temperature
- about 1/4 cup lemon juice to taste
- 2 tbsp finely chopped dill or chives
- a generous pinch of cayenne pepper
- thin slices of toast, crostini or bruschetta, to serve (optional)
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