Smoked fish pâté

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - BY SHEREE STONE


¼ cup (65g) cream cheese 2 ta­ble­spoons sour cream finely grated zest and juice of 1 lime 1 tea­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon pre­pared horse­rad­ish 400g hot smoked salmon, skin re­moved 1 ta­ble­spoon dill sprigs sea salt and ground black pep­per lime wedges, to serve

1 Place the cream cheese, sour cream, lime zest and juice, olive oil and horse­rad­ish in a food pro­ces­sor. Blend un­til smooth and creamy. 2 Gen­tly break up the salmon fil­lets, flak­ing them into small pieces, and add them to the mix­ture in the food pro­ces­sor. Add the dill and process un­til the mix­ture forms a thick paste. Add salt, pep­per and ex­tra lime juice, to taste. 3 Cover with plas­tic wrap and place in the fridge for at least 2 hours. Serve chilled with lime wedges and lavosh (be­low).

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