Looks as though we are not going to be released from our lockdown for at least another few of weeks. Home schooling has also resumed in our house. So, in addition to the chore of providing 2 cooked meals a day for the whole family, I am now being tasked with providing lunch and supper to a timetable (as well as supervising 2 x 10 year olds and a 6 year old in their virtual classrooms). Providing time critical (!), speedy, nutritious and appetising meals is firing my imagination and requiring me to rethink my tried and tested crowd pleasers and search through the depths of my cupboards and freezer to see what delights lurk there.
Happily, this week in my freezer I discovered smoked salmon (left over from Christmas) and frozen dill so I decided to make pâté (to make the salmon go a bit further).
Smoked Salmon, crème fraïche, lemon & dill pâté
This is a very forgiving recipe! Hence the lack of quantities. If you add too much crème fraïche it becomes a dip but is no less delicious for that. Serve on toast, with melba toast, crackers, crisp beads or blinis as a delicious light lunch.
Hot smoked salmon (if you can get it)
Smoked salmon (the end pieces and off cuts are fine)
Crème fraïche (soured cream is equally good)
Dill (fresh, dried or frozen all work well – or leave it out if you’re not a dill fan)
Using a food processor or mini blender, whizz together the salmon (just use smoked salmon if you can’t get hold of hot smoked), add crème fraïche (a dollop at a time whizzing in between to make sure you don’t overdo it). Add a good splash of lemon juice, snipped dill and ground black pepper. The secret of getting this right is to taste and adjust as necessary.
Let me know how you get on and feel free to get in touch with requests.