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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.