Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, smoked salmon and lime paté. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté.
Smoked salmon and lime paté is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Smoked salmon and lime paté is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook smoked salmon and lime paté using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Smoked salmon and lime paté:
- Prepare 200 gr. smoked salmon
- Prepare 125 gr. natural yoghurt
- Prepare 1/2 lime
- Prepare A few sprigs fresh dill
- Get 1 small bunch of fresh chives
- Make ready 2 tsp. capers
- Prepare 1 generous pinch of freshly ground black pepper
- Prepare 1 pinch salt
Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives. This recipe for salmon pate is sort of like a lettuce-wrap burger. Instead of putting the salmon pate on a cracker, just use cucumbers.
Steps to make Smoked salmon and lime paté:
- Get the ingredients together. Grate the rind of half a lime and wash the fresh herbs well.
- Put all the ingredients (except the capers) in the food processor, including the juice of the half lime
- Blitz and then add the capers
- Blitz again until you get a smooth paté texture
- 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.
However, I'm telling you that with this smoked salmon pate with cream cheese recipe, you won't need crackers. The salmon and cream cheese are. Add lime zest, lime juice, smoked salmon pieces, baby spinach leaves and chicken stock to the pan. Stir until baby spinach leaves begin to wilt and the sauce has reduced slightly. In a separate bowl or jug, add cornflour to milk and whisk until dissolved.
So that is going to wrap this up with this exceptional food smoked salmon and lime paté recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
