Smoked Salmon Pate with Melba Toast


The salmon farm
Cold smoked salmon makes an excellent pate. It is simplicity itself to make.

Smoked Salmon Pate

150g smoked salmon
120g cream cheese
2 tablespoons lemon juice
grated zest of 1 lemon
1/4 teaspoon dried dill tips

Place all ingredients in a food processor and blend until smooth. Spoon into a serving bowl and garnish with a few capers. Serve with Melba toast.

Melba toast is easy to make and worth the effort. Remove the crusts and toast several slices of white bread. Place flat on your breadboard and slide a knife through the middle, horizontally, to cut each slice in half. Cut into triangles and bake in a pre-heated oven at 170C for 5-10 minutes until crisp and golden.

The copyright of the article Smoked Salmon Pate with Melba Toast in New Zealand Recipes is owned by Pat Churchill. Permission to republish Smoked Salmon Pate with Melba Toast in print or online must be granted by the author in writing.

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