Smoked Salmon Pâté
Photography Nick Tresidder.
INGREDIENTS
150 grams smoked salmon off cuts
115 grams butter, softened
¼ cup sour cream or crème fraîche
½ a roasted red capsicum, skinned and diced
pinch cayenne pepper
sea salt and freshly ground pepper
lemon juice to taste
METHOD
Place all the ingredients in a food processor and purée until smooth. Taste and season with salt and freshly ground pepper and lemon juice. Mound the paté on a serving platter and accompany with crackers. Makes 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.