A Jolly GREAT FEAST
SMOKED SALMON PÂTÉ WITH CRISPY CAPERS
PREP + COOK TIME 30 mins + cooling + standing SERVES 6
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 350g whole hot-smoked salmon
• 100g butter, chopped
• 2 tablespoons lemon juice
• 2 tablespoons cream
• salt and black pepper
• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons capers, well-drained
• 2 tablespoons dill sprigs
• 150g bagel crisps, to serve
1 Heat 1 tablespoon of the oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft but not coloured. Cool. Wipe pan clean.
2 Remove skin and bones from salmon. Process salmon, onion mixture, butter, juice and cream until smooth. Transfer to a medium bowl; season to taste.
3 Meanwhile, combine red onion, vinegar, salt and sugar in a bowl. Stand for 10 minutes; drain.
4 Heat remaining oil in same frying pan; cook capers, stirring, over high heat for 1 minute or until crisp.
5 Spoon pâté into a serving bowl, top with dill. Serve with bagel crisps, capers and pickled red onion.
PER SERVE Energy 377kcal, 1578kj • Protein 17.8g • Total Fat 25g • Saturated Fat 7.6g • Carbohydrate 19g • Fibre 2.6g • Sodium 1187mg • Sugar 3.7g
TIP
Pâté can be made up
