mary berry smoked salmon and dill pate

mary berry smoked salmon and dill pate

mary berry smoked salmon and dill pate

Basic ingredients for mary berry smoked salmon and dill pate

  • 1 cup cream cheese softened
  • 4 Ea dill leaves roughly
  • 1/8 cup chopped
  • 140g smoked salmon
  • 1/4 Tsp lemon zest

How to make mary berry smoked salmon and dill pate

  • Mix the cream cheese in a bowl. Now Cover it with a towel to keep warm. Mix the cream cheese until it is completely softened.
  • Add the chopped dill to the cream cheese.
  • In a bowl, squeeze about half the zest of a lemon.
  • You can optionally add some freshly ground black pepper to your cheese.
  • Mix the cream cheese with aromatics until well combined
  • Keep the cream cheese mixture in the refrigerator.
  • Cut 32 slices of cucumber about 3-5mm thick and arrange them in a single layer on either a platter or cutting board.
  • Use the two spoons to make small quenelles of cheese mixture. Place one on each slice.
  • Each quenelle should be topped with a small (4g) slice of smoked salmon Each stack should be garnished with a little bit of dill frond.

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