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.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
- 3 oz package good-quality cold smoked salmon
- ⅓ 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.