Recipes

1 250ml tub sour cream or plain yogurt
3 tbsp creamy horseradish
1 tbsp Dijon mustard
1/2 tbsp honey

Combine all ingredients well and spread on plain baguette slices. Additional garnishes that work well are onions, capers, chives and/or dill (to taste, if desired). Add the salmon and devour.

This spread works well because horseradish is a magnifier that brings out the flavours in the salmon. The Dijon mustard adds a subtle acidity and the honey balances everything. The condiments are put on top of the spread so that they stick. And we use plain bread and not rye, pumpernickel or seeded bread because their flavours overpower the salmon. Enjoy!

125 gr (approx) smoked salmon (bits ok) plus one pretty slice for bottom of paté pan
1/4 cup water or chicken, veg or fish stock
1 pkg unflavoured gelatin
2/3 cup whipping cream, whipped until soft peaks hold
1/2 cup plus 2 tblsp mayonaise
1/4 cup minced celery
2 tsp minced chives
2 tsp lemon juice
1 tsp horseradish
paprika
salt & pepper


Roughly chop up the salmon and set aside.

Sprinkle the gelatin over the water and let stand for 5 minutes to soften.  Microwave on high for 20 to 30 seconds until hot enough to dissolve the gelatin.  Add to mayonaise.  Add salmon, celery, chives, lemon juice, horseradish and enough paprika to make a pleasing colour. 

Gently stir in the whipped cream.  Taste and add salt and pepper to taste.

Turn into a paté pan (or two small ones) that has been lined with plastic wrap and has the extra slice of smoked salmon on the bottom.  Smooth the top and fold the plastic wrap over it to cover.

Chill until firm.  Turn out on to a serving plate, garnish with lemon slices and watch it being gobbled up with sliced baguette or crackers.