Smoked salmon pȃté
Smoked salmon pȃté
This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. The blend of seafood is sublime, giving you silkiness and nice meaty texture, and the salmon caviar adds a real flavour pop of the sea.
Ingreadient
- 150 g cooked peeled prawns , from sustainable sources
- 150 g quality smoked salmon , from sustainable sources
- 150 g white crabmeat , from sustainable sources
- 280 g cream cheese
- 25 g salmon caviar , plus extra to serve, from sustainable sources
- 1 lemon
- new season’s extra virgin olive oil
- cayenne pepper
- GARNISHES
- 1 small red onion
- 1 fresh red chilli
- 1 celery heart
- ½ a bunch of fresh dill , (15g)
- 2 lemons
- 1 loaf of sourdough bread
Direction
- Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
- To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.
- Slice and toast the bread.
- Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
