GRAVLAX PÂTÉ

Best Health - - EATS -

MAKES: TO SERV­INGS PREP TIME: MIN­UTES COOK TIME: HOURS A fes­tive cel­e­bra­tion de­mands a spe­cial ap­pe­tizer, and this pâté is the right mix of lux­ury and ease. Gravlax is a cured salmon, usu­ally avail­able in the freezer sec­tion. No need to thaw it first: It chops up more evenly when it’s a bit frozen.

IN­GRE­DI­ENTS

1 (250 g) pkg reg­u­lar cream cheese ½ cup (125 mL) sour cream

2 tsp (10 mL) Di­jon mus­tard

Zest of 2 lemons

200 g sliced gravlax or smoked salmon 2 tbsp (25 mL) chopped fresh dill

Thinly sliced dark rye

Plain crack­ers

Veg­eta­bles, such as en­dive

METHOD

1. Com­bine cream cheese, sour cream, Di­jon mus­tard and lemon zest in a food pro­ces­sor; pulse to com­bine well. Add gravlax; pulse un­til al­most smooth. Add dill; pulse 2 or 3 more times or just un­til com­bined. Scrape into a serv­ing dish. Cover and chill for at least 4 hours or up to 2 days.

2. Serve pâté chilled with dark rye, crack­ers and veg­eta­bles.

PER SERV­ING: 134 calo­ries, 6 g pro­tein, 12 g fat (6 g sat­u­rated fat), 2 g car­bo­hy­drates, 0 g fi­bre, 38 mg choles­terol, 250 mg sodium

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