Estonia Salmon Cheese pate on rye crisps are delicious and super easy to make. Salmon especially cold smoked salmon is a staple ingredient in Estonian cuisine. I garnished the pate with dill which is a common herb used there as well as edible borage flowers that we grow in our garden.
Borage tastes like cucumber and it is a beautiful garnish, it sort of reminded me of a miniature version of their national flower the cornflower. These would be great as an appetizer for any occasion.
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Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)
- 3 oz package good-quality cold smoked salmon
- 1/3 cup cream cheese at room temperature
- a small bunch of dill
- lemon juice to taste
- freshly ground black pepper to taste
- To garnish:
- cucumber or lemon slices
- fresh dill or chives
- edible borage flowers
- finely grated lemon zest
- Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.
- Taste for seasoning - add more lemon juice and season with pepper.
- If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.
- You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.