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Smoked salmon pate

Cooking recipes / Snack recipes / Pastes

Remove the skin from the fish and remove large bones. Finely chop or grind the fillet on a meat grinder. Beat butter and olive oil, gradually stir into the chopped fillet, add lemon juice, cream, nutmeg and pepper. Serve chilled with toasted croutons.

smoked salmon - 20g, butter - 50 g, olive oil - 1 tbsp. spoon, lemon juice - 1 tbsp. spoon, cream - 75 g, nutmeg to taste, black pepper to taste