Smoked Salmon Pâté

Hot Smoked Salmon Pâté with Cracked Black Pepper Crust

Smoked Salmon Pâté is a pretty easy task for any party. I mean, lets not beat around the bush: the way it has evolved, it isn't actually pâté - it is just a dip. But pâté sounds way more fancy, so we'll stick with that. Here is the recipe:

Ingredients:

250 Hot Smoked Salmon

75g Cream Cheese

75g Kefir

1.5 Tbsp Capers

1 Tbsp Wholegrain Mustard

2 Tsp Dried Dill

1 Tbsp Lemon Juice

Cracked Black Pepper

Salt (if needed, but it shouldn't be)

Method:

This can be quite variable depending on what your ingredients are like, so be prepared to adjust. The above ingredients are the exact measurements I used, but not all kefir is the same (varying sourness), nor are capers (varying salt levels), or the seasonings on smoked salmon (varying saltiness, herbs/seasonings). But basically, throw everything except the black pepper in a food processor and set it to work on a medium speed until almost smooth (I like a little bit of texture).

Give it a taste: perhaps it needs more capers for a saltier kick? Or a dash more lemon juice, if the kefir isn't that sour? Or more mustard if it needs a kick up the pants! Once it's done, transfer to a ramekin, and crack A LOT of black pepper on top, so it's a bit of a crust. Refrigerate until ready - it'll firm up in the fridge. Will last about 3 days in the fridge, but be sure to keep it covered (foil is fine) so it doesn't take on that fridge smell/flavour.

Ingredient substitutions:

Cream cheese: more salmon, cottage cheese, thickened sour cream

Kefir: natural sour cream, greek yoghurt, cultured buttermilk

Capers: Gherkins/cornichons, green olives (kalamata olives may be a little too aggressive

Wholegrain mustard: Dijon mustard, American mustard