Saturday, oh why oh why do you go so quickly? I wake up and before I know it, the sun is starting to set and the day is over.
When this happens there is nothing else for it but to pour a large glass of wine and get out a plate of nibbles!
Today it is smoked salmon pâté, this is a wonderful rich pate, that makes a small amount of smoked salmon go a long way. You can use the smoked salmon trimmings that supermarkets sell. Or the small slices at the end of a whole side of smoked salmon, you know the ones I mean, they are too small to fill a sandwich and often get eaten as a cooks perk. No? That just me? 😉
The capers and lemon juice cut through the cheese and salmon mixture, but if you really aren't a fan of capers you can leave them out. I like to serve this with melba toast (which I love!) but it is also delish spread onto bagels or chunks of baguette. Stew ate it spooned into lettuce leaf cups as he is still avoiding all carbs! Either way it is super simple to whip up.
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Saturday Afternoon Platter - Smoked Salmon Pâté
- 80 g sour cream
- 100 g cream cheese
- 1-2 tsp capers
- 1 tsp lemon juice
- 1 tsp prepared horseradish
- 150 g smoked salmon
- Put the sour cream, cream cheese, capers, lemon juice and horseradish into a food processor.
- Add half of the smoked salmon and blitz until smooth.
- Chop the remaining smoked salmon into small pieces.
- Tip the pâté into a bowl and stir through the chopped smoked salmon.
- Serve with melba toast.