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I made this pate using some smoked salmon bought at a farmer's market in New Zealand.
The fish had a wonderful smoky sweet flavour that you only get when it's done by hand on a small scale, and not the wishy washy stuff that's mass-produced.
Buy local - it's the best!
SERVES 4
Preparation Time: 5 Minutes Cooking Time: None
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1 small onion, finely chopped |
1 tblsp lemon juice |
1 cup locally smoked salmon |
Dash of Tabasco sauce |
1 cup cream cheese |
1 tblsp dried dillweed |
Mash together all the ingredients and turn into a serving dish. Cool in the fridge for about an hour (optional).
Serve with plain crackers.