M'Sahib and I both enjoy this as a snack, great with very thin rye crispbread or even cucumber. She wanted a batch made to give to friends for Songkran so thought I'd share it here. Super easy to make, we get the frozen smoked salmon trimmings in 500g packs locally, some creme fraiche, cream cheese, and fresh lemon juice. I add some chopped fresh dill and some lemon zest at the end.
First, it's the cream cheese, lemon juice, and creme fraiche into a blender.
This is then turned into a super smooth mix.
before adding the salmon.
Got a choice here, either blend for a short time for a chunky, rough pate like product, or as I do, blend until wholly pink and smooth. I put into a bowl and with a spatula, mix in the lemon zest and dill.
Best to leave in the fridge overnight, where it will firm up.