SMOKED SALMON PÂTÉ WITH PICKLED CUCUMBER
We always eat smoked salmon at some point on Christmas Day, and this year I’ll be turning it into a very simple pâté. It’s a light start to lunch, a real crowd pleaser, and both the pâté and pickle can be made 48 hours in advance so there’s little work on the day. I like to serve the pâté with homemade soda bread, though shop-bought crispbread goes well too.
PREP COST
25 MINUTES €2.35
SMOKED SALMON PÂTÉ
H 200g crème fraîche
H 100g soft cheese (such as Philadelphia)
H 1½ tbsp hot horseradish sauce
H 1 heaped tbsp capers
H 1 unwaxed lemon, zest
H 300g smoked salmon (or smoked trout), roughly chopped
H 2 tbsp chopped chives, plus extra to serve
H 2 tbsp chopped dill, plus extra to serve
QUICK PICKLED CUCUMBER
H 150ml cider vinegar
H 3 tbsp caster sugar
H 1 tsp salt
H 2 dill sprigs and 6 black peppercorns (optional)
H 1 cucumber, trimmed and finely sliced
TO SERVE
H soda bread or crispbread, lemon wedges, chopped dill
1 Put the crème fraîche, soft cheese, horseradish sauce, capers and lemon zest in a food processor with a good grind of black pepper. Add the smoked salmon, then pulse the ingredients to a paste. If you prefer a rougher texture, blend it less, or a little longer for a smoother pâté. Pulse in the chopped herbs, then transfer to an airtight container and chill for up to 48 hours.
2 For the pickled cucumber, mix the vinegar, sugar and salt in a clean jar or sealable container. Add the dill and peppercorns
(if using) then the finely sliced cucumber. Gently shake everything together. Chill for 24-48 hours, shaking occasionally to make sure all the cucumber is coated in the pickling liquid.
3 To serve, transfer the pâté to a serving bowl and scatter with extra herbs. (Alternatively, you can serve the pâté in individual ramekins, chilling them in advance.) Drain the pickles and put in a separate bowl. Serve with soda bread or crispbread, lemon wedges and extra capers, if liked.
TIME SAVER Make the pâté and pickled cucumber up to 48 hours in advance.