11/4/18 O&A NYC SUNDAY BRUNCH: Hot Smoked Salmon Pate

This holiday season doesn’t have to mean abandoning your healthy diet – a perfect festive holiday starter this hot smoked salmon pate is low in calories and easy to make.

Made with hot smoked salmon it has a deliciously meaty texture with a subtle salmon flavour. The smokiness in this salmon recipe coming from the wood chips used to smoke the salmon gives a gorgeous finish and everything is finished off beautifully with fresh lemon juice, a classic pairing.

Ingredients

120g smoked salmon
160g hot smoked salmon, flaked
200g half fat crème fraiche
1 tbsp horseradish sauce
1 lemon, zested
½ pack fresh dill, finely chopped
Sliced seeded bread, to serve
Rocket leaves, to serve
1 lemon, cut into wedges to serve

Method

1. Place the both smoked salmons in a food processor bowl. Season well with black pepper then blend to a chunky paste.

2. Add the crème fraiche, horseradish, lemon zest and dill and pulse until combined.

3. Toast the bread and serve with the pate, rocket and lemon wedges.

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