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.

see more recipes

Top recipes