Smoked salmon and orange pate
This is my last post for the time being; I have written it in advance, due to the fact that my maternity leave will have started by the time this recipe goes up.
I would like to take this oppourtunity to thank all the blog members for the fun times and support over the last year; We have had some fantastic moments and it has been brilliant watching ‘Our Kitchen’ go from strength to strength.
This month’s ‘high tea’ theme seems fitting for a finale; my baby shower was also based around the idea.
Bye sounds too much like the end, so i will finish with ‘see you soon’.
Serves 6-8 as a side
- 250g smoked salmon
- 400g cream cheese
- Zest of 1 large orange
- zest of 1/2 a lemon
- 2tbsp lemon juice
- Cracked pepper to taste
- Circular slices of orange and lemon ( I used 2 pieces of lemon and 1 piece of orange)
- A generous handful of mixed herbs - finely chopped ( I chose chives and fennel)
- 1. Line a tin (I used a rectangular cake tin which was approx 20cm x 10 cm) with cling film.
- 2. Lay the decorative pieces of orange and lemon at the base of the tin and then arrange the chopped herbs on and around the fruit.
- 3. In a food processor, pulse the smoked salmon and cream cheese until just smooth. Add the remaining ingredients and process for a further 1-2 minutes, until all the ingredients are combined.
- 4. Carefully add all the salmon mixture to the lined tin, but be careful not to disturb the herbs/fruit (I found a large spoon and a knife the most useful utensils). Spread until flat.
- 5. Cover with cling film and refrigerate over night (or for a minimum of 6 hours).
- 7. Keep refrigerated until you’re ready to serve, at which point, turn out and remove the cling film carefully to avoid disturbing the decoration.