Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, smoked salmon and lime paté. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Smoked Paprika Roasted Salmon With Sautéed Spinach Recipe. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Smoked salmon and lime paté Super simple and quick salmon paté recipe, perfect for a starter of an alfresco Summer dinner or for a festive meal at Christmas or any other special occasion.
Smoked salmon and lime paté is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Smoked salmon and lime paté is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have smoked salmon and lime paté using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Smoked salmon and lime paté:
- Make ready 200 gr. smoked salmon
- Get 125 gr. natural yoghurt
- Take 1/2 lime
- Prepare A few sprigs fresh dill
- Prepare 1 small bunch of fresh chives
- Get 2 tsp. capers
- Get 1 generous pinch of freshly ground black pepper
- Make ready 1 pinch salt
Dishes you can prepare in advance are literally life savers during the holiday season or if hosting a dinner party - unfortunately rather the exception at the moment. The beauty of this 'Smoked Salmon Paté' is that it works on any occasion: serve it as a canapé on blinis or crackers, a starter or for lunch accompanied by a green salad and some crusty bread. In a large pan, heat oil over medium to high heat. Add lime zest, lime juice, smoked salmon pieces, baby spinach leaves and chicken stock to the pan.
Steps to make Smoked salmon and lime paté:
- Get the ingredients together. Grate the rind of half a lime and wash the fresh herbs well.
- Put all the ingredients (except the capers) in the food processor, including the juice of the half lime
- Blitz and then add the capers
- Blitz again until you get a smooth paté texture
- Serve in tartelettes like the main photo, or as canapés in this one. The paté keeps well for a day in the fridge, so it's one of those things you can make early on and take out and prepare the canapés just before serving.
In a large pan, heat oil over medium to high heat. Add lime zest, lime juice, smoked salmon pieces, baby spinach leaves and chicken stock to the pan. Stir until baby spinach leaves begin to wilt and the sauce has reduced slightly. Purée together remaining smoked salmon, cream and chives in food processor until smooth. Season to taste with salt and pepper.
So that’s going to wrap it up with this special food smoked salmon and lime paté recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
