Salmon, Dill & Horseradish Pâté Bites
If you can switch on a food processor and operate a toaster, you can make these delicious pâté bites; they really are that easy.
How long will it take?
15 minutes
What’s the serving size?
Serves 8
What do I need?
- 200 g smoked salmon, roughly chopped
- 150 g cream cheese, softened
- 50 g Greek yoghurt
- 50 g mayonnaise
- Zest of 1 lemon
- 10 g fresh dill
- 2 tbsp freshly squeezed lemon juice
- 2 tsp horseradish cream
- Pinch of salt
- 1 loaf sliced bread
- Caviar, to garnish
How do I make it?
- Add all ingredients except bread and caviar to a food processor and blitz to make a chunky pâté. Taste and adjust seasoning if required. Transfer to a bowl and refrigerate.
- Meanwhile lightly toast bread, then use a cookie cutter to cut shapes from the toast (we used a star shape).
- To assemble spoon or spread pâté onto toast, top with a second piece of toast and secure with a skewer. Garnish with caviar and serve.
TOP TIPS
- Any type of sliced bread will work for this recipe. You can mix things up by using different styles such as rye, sourdough, white, wholemeal, white, multigrain, or seeded.
- The pâté will keep in the fridge for up to 5 days. If stored in the fridge, you will need to give it a good stir to loosen it up a bit before spreading on the toast.
