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
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.
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.