Recipe by Melie’s Kitchen
Smoked Salmon Pate
Ingredients:
Zest & juice of ½ lemon
125g cream cheese, softened
¼ cup thick unsweetened Greek yoghurt
1 Tbsp horseradish cream
2 tsp sumac + extra to serve
½ small red onion, very finely diced
1 bunch (15g) fresh dill, finely chopped + extra to serve
3 Tbsp finely chopped chives
300g hot smoked salmon (I used Aoraki pohutukawa smoked)
Pickled Radishes
Ingredients:
1 bunch (about 200g) radishes, stemmed & very thinly sliced
¼ cup white wine vinegar
1 Tbsp caster sugar
Method:
In a medium bowl, mix the lemon zest & juice, cream cheese, yoghurt, horseradish cream and sumac together with ¼ tsp salt, until combined and smooth. Flake in the smoked salmon, then add the onion, dill and chives. Mix everything together, until combined. Season to taste with salt and pepper. Set aside in the fridge until ready to serve.
To make the pickled radishes, thinly slice the radishes into rounds (use a mandolin if you have one). Whisk the vinegar and sugar together in a medium bowl with ¼ tsp salt. Add the radishes and toss in the vinegar. Set aside in the fridge to pickle for 30 minutes or so (or overnight).
To serve, dollop the smoked salmon pate onto a serving plate. Drain the pickled radishes and squeeze out excess liquid. Place a handful of radishes on top of the pate. Garnish with some sprigs of dill and a sprinkle of sumac.
