Recipe: Tasty Smoked salmon paté with capers, lime and fresh dill

Smoked salmon paté with capers, lime and fresh dill. Poached & smoked salmon rillette recipe, with chive crème fraiche, baby capers, radish, watercress and dill mayo. This delicious starter or dinner dish is similar to a pâté, makes an impressive appetizer or light dinner served with salad, made with poached and smoked salmon, cream fraiche and watercress for a kick - served with crackers or toast. Great recipe for Smoked salmon paté with capers, lime and fresh dill. Smoked salmon is always a great ally when preparing tasty starters, and I have tried using it for several starter recipes (terrine, mousse, tartlettes) over the years. I came up with this super easy dish last year and it was.

Stir in capers, if using, and dill. To make more spreadable, if needed, add a little cream. Mix together the yogurt, capers and chopped dill in a. You can cook Smoked salmon paté with capers, lime and fresh dill using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Smoked salmon paté with capers, lime and fresh dill

1. Prepare 200 gr of smoked salmon.
2. Prepare 125 gr of natural yoghurt.
3. You need 1/2 of lime.
4. Prepare few sprigs of fresh dill.
5. Prepare a few of fresh chives.
6. Prepare 3 tsp of capers.
7. Prepare to taste of Salt and black pepper.

Smoked salmon, dill & lemon paté.. Fresh salmon with dill & capers.. Place a frying pan over medium-high heat. When it is hot, add a couple of pats (knobs) of butter, very quickly followed by the salmon, with the skin side down.

Smoked salmon paté with capers, lime and fresh dill step by step

1. Get the ingredients together. Grate the zest of half the lime.
2. Put all the ingredients except the capers in the food processor. Squeeze the half lime and put the juice in too. Put the lid on and blitz for a few seconds.
3. Add the capers and blitz again.
4. The final result will look like this. Not very atrractive but very delicious ;-) Try for salt and pepper and adjust accordingly.
5. Use to spread on small, thin toast slices like these, or to fill tartlets like in the main photo. Also great as a vol au vent filling. Enjoy with a very cold glass of white wine (or cava). Enjoy!!.

When done, remove from the oven and slide the fillet onto a serving platter. Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce. We had garlic and butter fingerling potatoes with the salmon: The potatoes loved the sauce as much as the salmon did! This sauce will be great on any fish or chicken. It is simple, versatile, gorgeous, and delicious.