Smoked Salmon Pate
Ingredients
250g / 9 oz smoked Tartan Quality Mark salmon slices - 175g / 6 oz salted butter
- lemon juice, to taste
- 1 tbsp cognac or dry white vermouth
- a little ground black pepper
- 150ml / 1/4 pint double cream, whipped lightly
Serves 4 - 6
Preparation Time: 30 minutes
NUTRITIONAL INFORMATION
- 388 kilocalories
- Carbohydrates: 1 g
- Fat: 37g
- Omega-3: 0.75 g
Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.
Recipe and image kindly provided by Scottish Quality Salmon.
Method
Cut the salmon into small pieces. Heat the butter gently and remove immediately from the heat once it has melted.
Pour it into a liquidiser or food processor, add the salmon and process until the mixture is very smooth.
Add a little lemon juice, the cognac or dry white vermouth and mix through seasoning with a little black pepper. Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.
Fold in the cream evenly and lightly. Scoop the pate either into individual ramekins or one larger bowl.
Serve with melba toast and a wedge of lemon.
