Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)
Course Appetizer
Cuisine Estonia
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 12appetizers
Author International Cuisine
Ingredients
3ozpackage good-quality cold smoked salmon
1/3cupcream cheeseat room temperature
a small bunch of dill
lemon juiceto taste
freshly ground black pepperto taste
To garnish:
cucumber or lemon slices
fresh dill or chives
edible borage flowers
finely grated lemon zest
Instructions
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.