Smoked salmon pâté
Makes about 20 portions
Saturday 26 December 2009
If you've over-bought on the salmon and you are wondering what to do with the bits and bobs, then try this simple dish that you can just put on the table and let people help themselves to. You can buy smoked salmon trimmings for exactly this sort of thing. You can also use a mixture of smoked fish such as mackerel or trout.
500g smoked salmon trimmings
500g crème fraîche
Salt and cayenne pepper
Lemon juice to taste
Blend the salmon trimmings in a food processor with a little water until you have a coarse purée. Add the crème fraîche and blend briefly until well mixed or mix by hand. Season to taste with salt, cayenne and lemon juice if necessary, cover and store in the fridge until required.
Serve with hot toast.
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