For the record, Larousse defines 'pate' as 'preparation de charcuterie de texture tres variable et composee de viandes et d'abats en morceaux ou en pate fine et de differents ingredients' and you don't need to know much French to figure out that there are (mercifully) no 'viandes' (or 'abats' - organs) in a smoked salmon version. But I had to call it something other than 'a sort of spread-y thing you can have on toast or crackers or on little bits of cucumber like an 80s canape', didn't I?
This is inspired by something in Jamie Oliver's book on British food - he makes something similar with smoked trout and horseradish and serves it with baby Yorkshire puddings. And cor blimey, guv'nor, it is bloomin' lovely. Or c'est absolument delicieux, as our French friends would say.
150g cream cheese, softened
1/4 - 1 tsp wasabi paste
150g hot smoked salmon
finely grated zest of a lemon, plus its juice
a couple of teaspoons of finely chopped dill or mint
Put the cream cheese, lemon zest and 1/4 teaspoon of wasabi in a small bowl and beat with a fork until smooth. Taste it for hotness - the wasabi should be present, but not overpowering. Keep adding it until you think it's about right. Flake in the hot smoked salmon and dill or mint. Fold it into the cream cheese, adding a little lemon juice if it seems a bit stiff. Taste again for seasoning - add some salt and freshly cracked black pepper until the balance is right. Scrape into a little bowl and cover, then store in the fridge. Makes enough for six people as a canape, with enough for one lucky person to have on toast the next morning.
Bonne semaine, tout le monde! Pin It