Smoked Salmon Pate

Following on from the weekend Chicken & Spinach lasagne recipe, I thought i'd do a quick mid-week amuse bouche to whet your appetite for a bit of cooking! This recipe is really easy and quick to do with not much washing up at all and can be served as a canape, starter or part of a main with fresh seafood. The below serves 4 as a starter or 2 as a main. I also serve mine on the side with a cheese souffle which goes surprisingly well!

As always any queries please let me know. Happy Cooking!

Ingredients

200g Smoked salmon (your favourite type)
2 heaped tsps Crème fraiche (you can use low fat if you'd rather)
2 heaped tsps hot Horseradish sauce (or less if you like things not so "hot")
Tbsp chopped Dill
A generous squeeze of lemon
Black pepper
A food processor (I use the mini Kenwood food processor, works a treat for small dishes like this)
 

1. Roughly chop the smoked salmon and place it in the food processor. Whizz it up until it is corsely chopped.

2. Add the Crème fraiche and horseradish and whizz again.

3. Add the chopped dill and a squeeze of lemon. Finish with black pepper and whizz again until you get a smooth consistency.

4. If you're being very picky you can whizz it up until it is completely smooth and pass it through a fine mesh sieve but its perfectly fine without.
5. Serve with toasted ciabatta as a canape or with salad as a starter shaped into a quenelle.