Smoked salmon pâté with cucumber ribbons and black caviar, with toast and caviar tins

No. 07

A smooth smoked salmon pâté with cucumber, slices of salmon and a generous spoon of caviar.

Caviar
20 g
Steps
4
Energy
249 kcal

Ingredients

Tick each ingredient as you gather it.

Method

  1. Cut the smoked salmon into small pieces and blend it.

  2. Gently warm the butter in a small saucepan. Add the lemon juice, cream, salt and freshly ground black pepper. Pour the warm mixture over the smoked salmon and blend until completely smooth.

  3. Transfer the pâté to a container and refrigerate until set. Take it out about 30 minutes before serving to let it soften slightly.

To serve Caviar 20 g

  • Arrange the pâté neatly in the centre of the plate. Top with thinly sliced cucumber and delicate slices of smoked salmon. Finish generously with black caviar and serve with thin slices of toasted white bread.

Nutrition Per 100 g

Energy
249 kcal
Protein
11.6 g
Fat
22 g
Carbohydrates
4 g

Next recipe · No. 08

Smoked Salmon Mille-Feuille

Crisp filo layered with a smoked salmon and chive cream, finished with caviar and lime zest.

A filo mille-feuille layered with smoked salmon cream and covered with black caviar
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