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  /  Snacks   /  Smoked Salmon Creme Fraiche Pate by Chef Shane Deane

Smoked Salmon Creme Fraiche Pate by Chef Shane Deane

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By Irish Yogurts Clonakilty

Smoked Salmon Creme Fraiche Pate Dip By Irish Yogurts Clonakilty
Method
  • To make the pate, roughly chop the smoked salmon and add it to a food processor along with the crème fraiche, cream cheese and horseradish, blend on a high speed for 1-2 minutes until smooth.
  • Add in the chopped dill and give it a quick blend.
  • Place into a serving dish and top with the capers and chopped gherkins.
  • Serve with some homemade yogurt flatbread and some vegetable sticks.
Ingredients
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