SMOKED SALMON CREAM CHEESE BALL RECIPES

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SMOKED SALMON, CREAM CHEESE AND DILL PâTé RECIPE ...



Smoked salmon, cream cheese and dill pâté recipe ... image

This quick and easy smoked salmon pâté recipe is served with a homemade caraway soda bread.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Serves 8

Number Of Ingredients 15

100g full fat cream cheese, such as Philadelphia
100g crème fraîche or soured cream
Finely grated zest of ½ lemon
1 tsp lemon juice
2 tsp hot or creamed horseradish sauce
200g cold-smoked salmon (trimmings are fine)
20g packet of fresh dill, leaves roughly chopped
For the caraway soda bread:
400g stoneground wholemeal flour
200g plain flour, plus extra for dusting
1 rounded tsp bicarbonate of soda
1 tsp caraway seeds
1 tsp salt
550-600ml buttermilk
Butter for greasing

Steps:

  • For the soda bread, preheat the oven to 230°C/fan210°C/gas 8. Mix the wholemeal and plain flour, bicarbonate of soda, caraway seeds and salt together in a large mixing bowl. Make a well in the centre and stir in just enough buttermilk so that everything comes together into a soft, slightly sticky dough.
  • Turn the mixture out onto a lightly floured surface and knead very lightly and briefly until it comes together into a ball. Don’t over-knead the dough as this will make the bread heavy. Shape the mixture into a short, fat sausage shape, then drop into a lightly buttered and well floured 900g loaf tin (about 11cm x 22cm). Slightly flatten the top so it fills the corners, then make a shallow slash lengthways down the centre of the loaf with a small, sharp knife.
  • Sprinkle with a little plain flour.
  • Bake the loaf on the middle shelf of the oven for 15 minutes, then lower the oven temperature to 180°C/fan160°C/gas 4 and bake for another 25 minutes or until it’s well risen with a rich, golden brown crust. Turn the loaf out of the tin straightaway. It should sound hollow when you tap the base. Cool on a wire rack.
  • For the pâté, put the cream cheese, crème fraîche, lemon zest, lemon juice and horseradish into a food processor and whizz together until smooth. You can also do this in a bowl, by hand or with an electric hand mixer. Add the smoked salmon and the dill, then process using the pulse button to make a coarse pâté. If doing by hand, finely chop the salmon and dill, then stir in. Season to taste with salt and pepper. Serve spread onto slices of the soda bread.

Nutrition Facts : Calories 422kcals, FatContent 16g (8.4g saturated), ProteinContent 17.6g, CarbohydrateContent 52.8g (5.2g sugars), FiberContent 7.2g

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