Save to your scrapbook
Chavroux Goat's Cheese and Smoked Salmon Pâtè
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Chavroux Goat's Cheese and Smoked Salmon Pâtè
A quick pâté that makes an ideal light lunch or dinner party starter. This recipe uses Chavroux Goat's Cheese which has a smooth, fresh, zesty taste. Leftovers can be used at the breakfast table; try spreading thickly onto hot buttered toast or stirring through scrambled eggs.
- Preparation time: 15 minutes
- Cooking time: 5 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 170g pack Waitrose Scottish Smoked Salmon Trimmings
- 2 x 150g packs Chavroux Goat's Cheese
- 3 tsp Waitrose Hot Horseradish Sauce
- 2 tbsp chopped fresh dill
- Freshly ground black pepper
- 4 Dina White Khobez Flat Bread or pitta bread
- 130g pack Waitrose Bistro Rocket & Mizuna Salad
- 12 cherry tomatoes, halved
- 4 salad onions, finely chopped
- 1 lime, cut into wedges, to garnish
Method
- Roughly chop the smoked salmon and place in a bowl. Add the Chavroux Goat's Cheese, horseradish, dill and some black pepper. Mash well with a fork.
- Preheat the grill. Toast the flat breads or pitta for 1-2 minutes on each side, or until crisp and nicely browned. Cut into triangles.
- Divide the salad leaves between four plates. Scatter over the tomatoes, salad onions then the Parmesan and salad dressing that comes with salad.
- Place a large scoopful of pâté on each plate and serve with the toasted bread triangles. Garnish with the lime wedges.
Cook's tips
For a fiery kick, top each serving with a good dash of Tabasco or other chilli sauce.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1820.04kJ 435.0kcal |
|---|---|
| Fat | 15.7g |
This recipe was first published in April 2001.
Average user rating