Smoked swordfish patè

imageThis is absolutely divine! I love how indulgent this seems…or maybe is. It is always a favourite of mine at this time of year and it goes perfectly at any Christmas party. I see this everywhere in Italy at Christmas time and decided to use it instead of smoked salmon. The results were just amazing and I munched my way through it on a cold Christmas afternoon. It also only took about 2 seconds to make, perfect!

Ingredients:

100g smoked swordfish

1 tbsp lemon juice

6 tbsp single cream

1 big pinch of pepper
Method:

Put all ingredients except the cream in a bowl. Add 3 tbsp of cream and whizz with a hand mixer until combined. Add the rest of the cream until it is a smooth consistency. If you feel it is too thick you can continue to add a little cream a tbsp at a time. Serve on a small serving dish with some crackers.

Smoked salmon patè with black pepper crackers.

 

 
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I absolutely love smoked salmon and especially at Christmas time. This recipe is perfect for parties, entertaining, new year or even on Christmas Day as finger food. After craving smoked salmon for a few days, this really hit the spot and it’s so easy to make.

Ingredients

For the patè:
100g Scottish smoked salmon
125g good quality soft cream cheese
Lemon, squeeze
Salt and pepper, to season

For the crackers:
200g plain flour
50g cold butter, cubed
5 tbsp water
Salt and pepper

Method

Preheat the oven to 180 degreesC. To make the patè, put the smoked salmon and cream cheese in a bowl and blend together with a hand blender until it is a nice, smooth consistency. Add a squeeze of lemon and a pinch of salt and pepper, set aside. Now to make the crackers, place the flour,butter, pinch of salt and large grating of pepper in a bowl. Using your fingers mix the butter through the flour. Now add 3-4tbsp of water and bring the dough together. It’s important not to get it too wet. Once you’ve formed it in a ball add another tbsp of water so it all comes together nicely but not wet or sticky. Now roll out on a lightly floured surface into a rectangle as thin as possible. Pick all over with a fork and lightly brush with water. Cut into squares and place on a baking tray lined with baking parchment. Bake for 10-15 minutes. Cool on a wire rack and serve with patè.
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