Salmon pate with crispbread
SmartPoints® value per serving
This entrée is flavour-packed, with hot smoked salmon, tangy lemon, silky sour cream and salty capers.
Mountain bread, Wrap, Rye
Hot smoked salmon
140 g, skin removed
Extra light sour cream
Baby 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.