Smoked Salmon Paté
Start your next party with this beautiful smoked salmon paté! Paired perfectly with a delightful crostini and a light olive oil drizzle... mmmmm!
Ingredients
For the Crostini
- 1-2 buns a day old & thinly sliced into rounds
- ¼ cup Olivado Organic Extra Virgin Olive Oil
- Salt to taste
For the Paté
- 150 g cream cheese room temperature
- 1 tbsp Olivado 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 Superb Herb Parsley chopped
- 5 sprigs of Superb Herb Oregano or Thyme chopped
- 200 g hot smoked salmon flaked
- Superb Herb Parsley Leaves to granish
Instructions
- 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. Leave to cool, then place in an air-tight container until needed.
- 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. Add the lemon zest and cook until softened.
- 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.
Tried this recipe?Let us know how it was!
