Salmon pate with crispbread
This entrée is flavour-packed, with hot smoked salmon, tangy lemon, silky sour cream and salty capers.
2 individual, rye variety
Hot smoked salmon
140 g, skin removed
Extra light sour cream
Capers, rinsed, drained
- 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.
- Meanwhile, place salmon, sour cream, juice and half the dill in a food processor. Process until smooth. Season with salt and pepper.
- Place pate in serving bowls and sprinkle with capers and remaining dill. Serve with crispbread.
SERVING SUGGESTION: Garden salad drizzled with lemon juice.