Tastebuds

SMOKED SALMON PATE

JOANNA COOPER, author of Our Tamarama Kitchen is a huge fan of healthy and tasty food made easy. She loves serving this salmon starter with crudites and crackers. “This is a delicious and super easy salmon pate that takes no time at all to prepare. I make it on special occasions as a canapé offering. It can also be used piled onto a crusty fresh baguette for a picnic. It tastes heavenly and is loved by all.”

Serves 8 as a canape INGREDIENTS

200g Woodridge traditional hot smoked salmon (skin off) 120g mascarpone cheese, or you can use crème fraiche Zest of 1 lemon Juice of half a lemon Sprinkle of Murray River salt flakes and black pepper to season Sprigs of fresh dill, snipped. Leave some for decoration

VARIATION

Try adding a teaspoon of minced horseradish to the mascarpone/crème fraiche mix for a subtle kick

METHOD

1. Using a fork, mash the salmon in a bowl. In a separate bowl, add the mascarpone cheese or crème fraiche, lemon zest, lemon juice and combine.

Add the salmon to the mascarpone cheese or crème fraiche mixture and combine well. Add some fresh ground black pepper to the mix. 2. Taste the pate to see if it needs any salt flakes, more pepper, or a little more lemon juice. Snip in some dill leaves and mix carefully. 3. Pile onto a pretty plate or bowl and garnish with dill. Serve with poppy seed crackers or a delicious fresh

French baguette.