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Smoked Salmon Paté

Whizz up this salmon dip recipe in just under 10 minutes!


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  1. 150g smoked salmon
  2. 200g soft cream cheese
  3. 1 tbsp crème fraiche
  4. juice of half of a lemon
  5. handful of dill and chives chopped
  6. black pepper to taste
  7. sea salt for seasoning
  8. 1 tsp Dijon mustard (optional)



  1. Add cream cheese, crème fraiche, lemon juice, pepper, and mustard into Ventray blender, secure lid, blend using speed 3 for 2 minutes or until well blended
  2. Add smoked salmon, pulse a few times
  3. Stir in herbs, sea salt and pepper to taste
  4. Serve on toast, or crackers

Oven Directions



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