Hot Smoked Salmon, Horseradish & Sumac Pate
With Pickled Radishes
DIFFICULTY: Easy
PREP + COOK TIME: 30 minutes
Ingredients
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Ingredients ✴
Smoked Salmon Pate:
½ small red onion, very finely diced
1 bunch (10g) fresh dill, finely chopped + extra to serve
3 Tbsp finely chopped chives
Zest & juice of half medium lemon
125g cream cheese
¼ cup thick Greek yoghurt
1 Tbsp mild horseradish cream
2 tsp sumac + extra to serve
250g hot-smoked king salmon
Pickled Radishes:
1 bunch (about 200g) radishes, stemmed & very thinly sliced
¼ cup white wine vinegar
1 Tbsp caster sugar
Directions
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Directions ✴
Pate: In a medium bowl, mix the lemon zest & juice, cream cheese, yoghurt, horseradish cream and sumac together with ¼ tsp salt, until combined and smooth. Flake in the smoked salmon, then add the onion, dill and chives. Fold into the cream cheese mixture. Season to taste with salt and pepper. Set aside in the fridge until ready to serve.
Pickled Radish: To make the pickled radishes, thinly slice the radishes into rounds (use a mandolin if you have one). Whisk the vinegar and sugar together in a medium bowl with ¼ tsp salt. Add the radishes and toss in the vinegar. Set aside in the fridge to pickle for 30 minutes or so (or overnight).
To Serve: Dollop the smoked salmon pate onto a serving plate. Drain the pickled radishes and squeeze out excess liquid. Place a handful of radishes on top of the pate. Garnish with some sprigs of dill and a sprinkle of sumac.