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Photo of Salmon pate with crispbread by WW

Salmon pate with crispbread

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This entrée is flavour-packed, with hot smoked salmon, tangy lemon, silky sour cream and salty capers.

Ingredients

Mountain bread

2 individual, rye variety

Sesame seeds

1 tsp

Hot smoked salmon

140 g, skin removed

Extra light sour cream

2 tbs

Lemon juice

1 tbs

Fresh dill

2 tbs

Capers, rinsed, drained

1 tbs

Instructions

  1. Preheat oven to 180˚C or 160˚C fan-forced. Cut each piece of bread in half and cut each half into 6 triangles. Place on a baking tray. Lightly spray with oil and sprinkle with seeds. Bake for 8 minutes or until crispbread is golden and crisp. Cool on tray.
  2. Meanwhile, place salmon, sour cream, juice and half the dill in a food processor. Process until smooth. Season with salt and pepper.
  3. Place pate in serving bowls and sprinkle with capers and remaining dill. Serve with crispbread.

Notes

SERVING SUGGESTION: Garden salad drizzled with lemon juice.

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