Smoked salmon pate with capers, lime and fresh dill

1. 1

   Get the ingredients together.

2. 2

   Grate the zest of half the lime

3. 3

   Put all the ingredients except the capers in the food processor.

4. 4

   Squeeze the half lime and put the juice in too.

5. 5

   Put the lid on and blitz for a few seconds

6. 6

   Add the capers and blitz again

7. 7

   The final result will look like this.

8. 8

   Not very atrractive but very delicious ;-) Try for salt and pepper and adjust accordingly

9. 9

   Use to spread on small, thin toast slices like these, or to fill tartlets like in the main photo.

10. 10

    Also great as a vol au vent filling.

11. 11

    Enjoy with a very cold glass of white wine (or cava).

12. 12

    Enjoy!

13. 13

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.