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Smoked Salmon Pate and Pickled Cucumber

Tue, 10 December 2024

Smoked Salmon Pate and Pickled Cucumber
Ingredients
 
  • 300g smoked salmon ( best quality )
  • 100g full fat cream cheese
  • 100mls double cream
  • 1/4 tsp black pepper
  • 100g butter
  • 50mls fresh cream & fresh dill
  • Optional: extra 150g smoked salmon
  • Cucumber Pickle
  • 1 cucumber
  • 75mls white wine vinegar
  • 75mls castor sugar
  • 1 tbsp sea salt
 
Method
 
Smoked Salmon Pate:
 
  • Trim off any grey pieces of the smoked salmon. Place all the ingredients in a food processor and blitz ( use the pulse function to get the desired consistency). This works as a smooth pate or more chunky.
  • To create a terrine line the inside of a ramekin with cling film and then layer in smoked salmon slices. Spoon the pate in the middle and fold over the over hanging pieces of smoked salmon to seal it all up. Cover in cling film and chill.
  • To create a simple pate, place the mixture in a ramekin. In a small saucepan or microwave melt the butter. Allow it to sit for a minute or two and skim the frothy milk solids off the top. Discard these and pour the yellow liquid over the pate. Cover with cling film and chill for 1 hour minimum.
Cucumber Pickle:
 
  • Finely slice the cucumber. In a large jam jar or sealed container which together the white wine vin-egar, castor sugar and sea salt. Pop in the cucumber, put the lid on, shake well and allow to sit in the fridge for a few hours.

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