L&J Smoked Salmon Pâté, Toasted Panko Breadcrumbs & Chives with Cucumber & Apple Raita Salad
Back with another recipe from now newly-wed chef Adam Blackett (congratulations Adam!). This time we’ve got for you a super easy and super tasty recipe using L&J’s utterly yummy smoked salmon trimmings.
Now you might be wondering why on earth don’t we just do our own smoked salmon pâté and be done with it. Well the thought has journeyed across our smoked minds many a time, so never say never.
In the meantime though, here’s Adam’s version, a deliciously smooth take on the surprisingly varied culinary genre of smoked salmon pâtés. And most importantly of all, it takes hardly any time to make.
Ingredients (Serves Two)
250g L&J Smoked Salmon Trimmings
150g Natural Yoghurt
1 Tbsp Crème fraîche
1 Fresh Lemon
25g Chopped Chives
25g Chopped Dill or Coriander
2og Toasted Panko breadcrumbs
1 Granny Smith (peeled, cored and sliced into matchsticks)
1 Cucumber Half (peeled, deseeded and diced)
3 Radishes (sliced)
3 Wholemeal Pitta Bread
Instructions
Step 1. Blitz the L&J smoked salmon trimmings in a blender 100g of yoghurt, crème fraîche and a good squeeze of lemon juice until smooth.
Step 2. Transfer to a serving bowl and sprinkle on top your toasted panko breadcrumbs (which provide a welcome crunch) and chopped chives.
Step 3. Combine the chopped cucumber and remaining yoghurt and assemble next to your pate. Place your apple matchsticks on top with the dill and set chopped radishes around the side. (Of course, you could use coriander in preference to dill and add spice like coriander or garam masala if inclined to jazz up the raita even more.)
Step 4. Serve with pieces of torn wholemeal pitta. Yes it really is this simple and yummy too.
Lambton & Jackson’s smokehouse was built with the aid and support of The EU Agricultural Fund for Rural Development and The Rural Community Council of Essex
