Santa baby, bring me some Schmutz. This zesty pâté is packed with flavour and makes a little smoked salmon go a long way. Perfect for boxing day, to use up those leftover scraps of smoked salmon. Served best with toasted challah bread, which is basically a Jewish brioche. Le’chaim!
- LEVEL: Easy
- Prep: 15 Mins
- Cook: None
- SERVES: 12 (small portions)
- Dairy Free
- Gluten Free
400g smoked salmon (trimmings are fine)
200g crème fraiche
1 tbsp. lemon zest
2 tbsp. lemon juice
400g smoked salmon
40g fresh dill, leaves roughly chopped
100g pickled cucumbers
2 tbsp. horseradish
2 tsp. sea salt
2sp. black pepper
8 pieces of challah, toasted
1. If you aren’t using smoked salmon trimmings, chop the salmon into small pieces.
2. Tip the cream cheese, crème fraiche, lemon zest, lemon juice and horseradish in the food processor, whizz together until smooth.
2. Add the salmon, dill (leaving some to garnish) and pickles. Process using PULSE, to ensure a coarse pate.
3. Add salt & pepper whilst in the food processor. Season to taste.
4. Fold out ingredients and place in serving bowl, garnish with remaining dill.
5. To serve, toast challah, cut in 2, schmear pate and enjoy!
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