Smoked salmon pâté

PREPARATION TIME	15 MINS
SERVES	6-12 PEOPLE

INGREDIENTS

10oz (300g) smoked salmon trim from Bakkafrost
9.5 oz (280g) cream cheese (softened if using a blender)
1 small onion, peeled and quartered (finely chopped for a blender)
1 large unwaxed lemon (juice & grated zest)
1 tsp creamed horseradish sauce
1 tbsp roughly chopped dill
1 tbsp chopped flat leaf parsley
1 tsp Worcestershire sauce
A dash of Tabasco sauce
Freshly ground black pepper and sea salt

INSTRUCTIONS

STEP 1

1. Add the onions to the processor and blitz or put chopped onions in a large bowl.

STEP 2

2. Add the smoked salmon, cream cheese, lemon juice & zest, horseradish, dill & parsley, Worcestershire sauce and twists of ground black pepper, a dash of tabasco.

STEP 3

3. Blitz until a smooth texture. TASTE and adjust seasoning, add sea salt if needed.

STEP 4

Put into the pate into the fridge in a bowl, cover and serve chilled.

SERVE

with oatcakes or crusty bread.

TIP

The pate can be frozen for future use in a sealed container. Use within 2 months.