This 10 minute recipe was called salmon pâté, but I think it’s more a paste or a dip!
It’s creamy and perfect for dipping raw carrots or slices of cucumber into!
Ingredients: serves 4 – easily halved
120g smoked salmon
4tbsp crème frâiche
freshly ground black pepper
15ml squeezed lemon juice
bread or veg for dipping
How to: Place salmon, crème frâiche, mayonnaise and black pepper in a food processor. Blend until smooth and add lemon juice to taste. Put in a bowl to serve. To make the melba toast cut the crusts off slices of bread and grill on both sides until toasted nicely. Remove from the grill then holding the toast flat, slide the knife between the toasted edges to split the bread. Toast under the grill, untoasted sides uppermost, until golden and the edges curl. Serve warm, smothered with smoked salmon dip.
This dip would also make a great filling for these tiny bread cases I made a while back.