Smoked Salmon Pate
"Taken from Notebook magazine - here for safekeeping - untried as yet by me. Preparation time does not include chilling time in fridge."
photo by Dr. Jenny
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 200 g smoked salmon
- 125 g mascarpone cheese
- 1⁄2 cup whole egg mayonnaise
- 2 green onions, trimmed, sliced finely
- 1 tablespoon dill, chopped finely
- 1 tablespoon lemon juice
- 2 teaspoons horseradish cream
- 1 teaspoon Dijon mustard
directions
- Process salmon in food processor till almost smooth.
- Transfer to a bowl.
- Add all other ingredients.
- Stir gently till combined.
- Season if need be.
- Place into serving bowl, smooth top.
- Cover with plastic wrap.
- Refrigerate for at least 3 hours.
- Serve with melba toast.
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Reviews
-
very expensive catfood...awful texture, no depth of flavor. gave it to cat who rejected it. -
Halved the amount and we polished it off for lunch today on crisp bread. The horseradish is the kicker in this recipe - makes it deliciously-different. -
This smoked salmon pate was fantastic!! I brought it tonight to a BBQ at my parents' house and it was quickly polished off. Everyone raved about it and said I needed to rate it 5 stars all the way. Several people also asked how I made it and were surprised to learn there was horseradish in the recipe as they thought they didn't like horseradish. I bought the mascarpone and smoked salmon at Trader Joe's and made the recipe as directed. I wouldn't change a thing about this and I will definitely be bringing this as an appetizer in the future. We served on pita chips. Thanks. Made for ZWT6.
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