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Refreshing Salmon Pâté with Crudities
"Three fish pâté is high on our list dishes, snacks dips and spreads, especially for summer period but not only. It has been really hot lately and cooking isn’t really something that I fancy doing much when hot weather is around. Well of course I still do but I do prepare a lot of dishes like this. Not only that we still stay healthy but diminishes significantly the actual cooking making it ideal really for summer time."
NotesYou can make this pate lumpier a lot more smoother and like I was saying earlier, it can be made a dip, a spread or it really depends on how you want and like its texture to be. The more you whizz it the smoother it will become.
Preparation Time12 min
- 250 g smoked salmon
- 1 tuna cans in brine
- 2 smoked mackerel fillet
- 2 tbsp mayonnaise
- 3 tbsp yoghurt Greek style
- 1 tbsp horseradish sauce
- 1/2 lemon - juice
- 1-2 clove(s) garlic crushed and chopped
- 1/2 tsp freshly ground pepper
- 1 pinch tarragon
Place all ingredients in a food processor. Try and pick all fish bones or as much as possible from the mackerel fillet if you can but it is not a must.
Give it all a good minute whizz and blend all until it forms a nice smooth paste.
Take out into a serving bowl and enjoy.