Smoked Salmon Pate
125 g smoked salmon
50 g butter at room temperature
75 g sour cream
1 Tbl chopped dill
1 Tbl chopped parsley
1 Tbl lemon juice
1Peel the smoked salmon skin and remove all the bones. Add all the ingredients into a food processor and mix until the mixture is smooth. If you like you can put more sour cream, up to 150 g.
2Let it cool in the fridge for 4-6 hours. Serve with toasted bread. You can decorate with dill or parsley.
If you like you can replace sour cream with double whipping cream, lightly whipped or crème fraîche.
Copyright ©2004–2020 vulpeabucatar.com