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


Pâté can be made up

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