Brett McGregor’s sassy Smoked Salmon Pâté will turn you into a masterchef!
Prep time 20 minutes Cook time 60 minutes
For the Crostini:
1-2 buns, a day old and thinly sliced into rounds (we love Mackenzie buns)
1/4 cup Olivado Organic extra virgin olive oil
Salt to taste
For the Paté
150g cream cheese, room temperature
1 tbsp Olivado organic extra virgin avocado oil, plus more to drizzle
1 tbsp butter
2 shallots, finely diced
1 clove garlic, crushed
Salt and pepper to taste
1 tsp lemon zest
2 tbsp chopped parsley
5 sprigs of oregano, chopped (or use thyme)
200g hot smoked salmon, flaked (we love Regal)
Parsley leaves for garnish
Make the Crostini
Preheat oven to 100 C. Drizzle bread with Olivado organic extra virgin olive oil, season with salt, then place the rounds directly onto the racks in the oven. When nicely golden (about 1 hour) remove from oven. Let cool, then place in an air-tight container until needed.
Make the Paté
Place a small pan on a medium-low heat, add the avocado oil, butter, shallots, garlic, oregano, parsley, salt and pepper and cook for a couple of minutes.
Then add the lemon zest. When softened, remove from heat to cool.
Add the shallots and garlic mix, along with the flaked salmon, to the cream cheese and combine. Fold gently to combine, being careful not to break up the salmon too much. Check seasoning and adjust if needed. Place into the fridge until ready to serve.
Spread a spoonful of pate onto crostini and garnish with parsley leaf and a good drizzle of Olivado Organic Olive oil.
Super simple and very tasty!