Smoked salmon, cream cheese and dill pâté recipe
This quick and easy smoked salmon pâté recipe is served with a homemade caraway soda bread. Try as a starter or simple lunch.
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.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Hand mixer
- Kitchen scale
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Measuring spoon
- Grater
- Spoon
Ingredients
- 100g full fat cream cheese, such as Philadelphia
- 100g crème fraîche or soured cream
- Finely grated zest of ½ lemon
- 1 tsp lemon juice
- 2 tsp hot or creamed horseradish sauce
- 200g cold-smoked salmon (trimmings are fine)
- 20g packet of fresh dill, leaves roughly chopped
- 400g stoneground wholemeal flour
- 200g plain flour, plus extra for dusting
- 1 rounded tsp bicarbonate of soda
- 1 tsp caraway seeds
- 1 tsp salt
- 550-600ml buttermilk
- Butter for greasing
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