Smoked Salmon Paté (GF)
This smoked salmon paté is really quick to make and is the perfect accompaniment to serve with gluten-free crackers, toast or dip with bread sticks if you follow a gluten-free diet or are coeliac.
160g / 5½ oz smoked salmon, roughly chopped plus extra strips for decoration
180g / 6½ oz cream cheese
1 tablespoon crème fraîche
½ lemon, juiced
Cracked black pepper
Caviar or lumpfish (optional)
1. Roughly chop the smoked salmon into bite-sized pieces and place in a medium sized bowl or food processor. Add the cream cheese, crème fraîche, lemon juice and cracked black pepper. Pulse until you have reached the desired consistency.
2. Spread or pipe on to the crackers, then using a wooden spoon or something similar, wind 1cm strips of the additional smoked salmon around the utensil. Place each roll on top of the smoked salmon paté.
3. Decorate with a small sprig of dill and finally a small amount of caviar or lumpfish.