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Smoked Salmon & Herb Pate

Smoked salmon and herb pate

 

Ingredients:

250g mascarpone (or cream cheese)

⅓ C soft herb leaves e.g. dill, tarragon, chervil, parsley

2 T wholegrain mustard

1 t lemon zest, finely grated

1 T lemon juice

½ t salt

Cracked black pepper

300g hot smoked salmon

Salmon roe and seed crackers, to serve

 

Method:

  1. Place the mascarpone, herbs, mustard, lemon rind, lemon juice, salt and pepper in a food processor and process until smooth. Add the salmon and pulse until just combined. Divide between serving bowls or sterilised jars and top with salmon roe.
  2. Serve the pâté with seeded crackers.

 

Serves 6.

Recipe adapted from donnahay.com.au.