Recipe: Smoked salmon paté (New Zealand)
Have you noticed that when Wimbledon's on, you suddenly want strawberries and cream, whether you like tennis or not?
Well we've decided that even if you're not into rugby, you can still celebrate the British & Irish Lions tour with some delicious food and New Zealand wine.
This flavoursome smoked salmon is ridiculously quick and easy and a perfect pink partner to Bladen Pinot Noir Rose 2016.
TIP: Smoked salmon trimmings can be bought cheaply from supermarkets and taste just as good as higher priced larger slices.
INGREDIENTS (Serves 4 as a starter)
150g smoked salmon trimmings
200g cream cheese
1 tbsp creme fraiche (optional)
Juice of half a lemon
Small bunch of dill or chives, chopped
Granary toast and lemon wedges, to serve
- Chop salmon into small pieces.
- Put salmon, cream cheese and creme fraiche (if using) into a food processor, season generously with black pepper and blitz.
- Add smoked salmon and pulse a few times for a rougher, rustic consistency or continue processing for longer if you want the pate pink and smooth.
- Stir in herbs and transfer to four small bowls before serving with toast and lemon wedges.
Enjoy with Bladen Pinot Noir Rose 2016 in front of the rugby – yes, most of the matches will be kicking off around 8am, you'll just have to power through.