This salmon pate is one of my favorite recipes of the whole year but at this time even more because it is very easy to prepare and you can keep it in the fridge for days in perfect condition. It freezes very well and everyone likes it so it is perfect to serve as an appetizer.
You only need a good blender, but if you want to make it by hand it is as easy as chopping the salmon very small and mixing with the rest of the ingredients. You can also make a lactose-free version using lactose-free cheese.
The crackers are gluten-free and are super easy to prepare and perfect to accompany this pâté.
For crackers. The recipe is from my friend Irene de Eat, live, travel and you have it HERE
For the salmon pate
- 300 g smoked salmon
- 250 g of mascarpone cheese
- dill leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon of lemon juice
- a little pepper grease garnish
- Some lampo or salmon roe was decorating
In a bowl put the mascarpone cheese, dill leaves, Dijon mustard, lemon zest and lemon juice and crush until you get a smooth cream.
Add the smoked salmon and grind again until you get a fine puree.
Tips and Tricks
- It will hold up to 3 days in the fridge and you can also freeze it
- Difficulty: easy
- Preparation time:5 minutes
- Servings: 2 jars of pâté