Salmon pate with crispbread
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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