Chunky Salmon and Dill Pâté

(Makes 1 cup)


250g skinless fillet salmon

1 tablespoon sour cream or mayonnaise

1 tablespoon finely chopped dill

1½ teaspoons lemon juice or to taste

1-2 teaspoons baby capers

Waterthins Fine Wafer Crackers

Thin lemon wedges and dill sprigs for serving


To make the Pâté:

Cook the salmon in a little oil in a non-stick frying pan until golden brown on each side and the flesh is just opaque.

Wrap in foil to rest and cool. Shred the cooled salmon into a bowl and stir in the sour cream, dill, lemon juice and capers to taste.

Place into a serving dish, cover and refrigerate until required.

To serve:

Place the Pâté onto a serving plate with a Pâté knife and surround with Fine Wafer Crackers. Garnish pate with lemon and dill.  The Pâté can be served spooned onto the crackers with a sprig of dill.

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