Description
A quick and creamy smoked salmon pâté blended with cream cheese, horseradish sauce, and fresh lemon zest and juice. Perfect as an elegant appetizer or spread for crackers and bread, ready in just 10 minutes.
Ingredients
Ingredients
- 200 g Smoked salmon (see notes)
- 100 g Cream cheese
- 1 Lemon (whole zest and half juice)
- 2 tsp Horseradish sauce
- Salt and pepper to taste
Instructions
- Prepare the salmon: Chop the smoked salmon into large pieces. If you have smoked salmon trimmings, simply add those directly to the food processor.
- Combine ingredients: Add the chopped smoked salmon, cream cheese, lemon zest, lemon juice, and horseradish sauce into the food processor. Pulse several times until the mixture becomes smooth and well combined.
- Season and serve: Taste the pâté and season with salt and pepper as desired. Serve immediately with a wedge of lemon and your choice of crackers or bread.
Notes
- For best flavor, use good quality smoked salmon.
- You can adjust the horseradish sauce amount if you prefer more or less heat.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
