mary berry smoked salmon and dill pate

smoked salmon and dill pate

Basic ingredients for 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 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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