Mar 12, 2011
Smoked salmon and cashew pate
150 g cold smoked salmon
200 g cream cheese at room temperature
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons dill, finely chopped
good pinch of ground dried ginger
50 g cashew nuts freshly ground black pepper.
Put the cashew nuts in a blender and process until finely chopped. Set aside.
Put the fish, sour cream, lemon juice and cream cheese in a blender or food processor and process until smooth. Add the cashew nuts and dill, mix until combined. Season with ginger and freshly ground pepper. Fold in the container and store in refrigerator up to 3 days.