Smoked Salmon Pâté
Photography Nick Tresidder.
INGREDIENTS
150 grams smoked salmon off cuts
115 grams butter, softened
¼ cup sour cream or crème fraîche
½ a roasted red capsicum, skinned and diced
pinch cayenne pepper
sea salt and freshly ground pepper
lemon juice to taste
METHOD
Place all the ingredients in a food processor and purée until smooth. Taste and season with salt and freshly ground pepper and lemon juice. Mound the paté on a serving platter and accompany with crackers. Makes 2 cups
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