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Smoked salmon pȃté
Prawns, white crabmeat, salmon caviar & cayenne pepper
Smoked salmon pȃté
Serves 16 to 20
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie's Easy Christmas Countdown
Tap For Method
Ingredients
- PÂTÉ
- 150 g cooked peeled prawns , from sustainable sources
- 150 g quality smoked salmon , from sustainable sources
- 150 g white crabmeat , from sustainable sources
- 280 g cream cheese
- 25 g salmon caviar , plus extra to serve, from sustainable sources
- 1 lemon
- new season’s extra virgin olive oil
- cayenne pepper
- GARNISHES
- 1 small red onion
- 1 fresh red chilli
- 1 celery heart
- ½ a bunch of fresh dill , (15g)
- 2 lemons
- 1 loaf of sourdough bread
Tap For Method
Jamie's Easy Christmas Countdown
Tap For Ingredients
Method
GET AHEAD
1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.
ON THE DAY
1. Slice and toast the bread.
2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.
ON THE DAY
1. Slice and toast the bread.
2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
Jamie's Easy Christmas Countdown
