Make easy smoked salmon pate with Bea Ellaby and the Thermomix®

Bea Ellaby is your local Independent Thermomix® Advisor. This month Bea will be showcasing recipes fit for the King – Crown Bread, picnic treats, cocktails, hearty risotto and more.  Try this delicious Smoked Salmon Pate at home

Smoked Salmon Pate

Difficulty: Easy
Preparation time: 5 min
Total time: 5 min

Ingredients

• 35 g leek, white part only
• 170 g smoked salmon, slices
• 35 g cream cheese
• 50 g double cream
• 15 g lemon juice
• 1 pinch ground black pepper, or to taste

Preparation

1. Place leek, smoked salmon and cream cheese into mixing bowl, then chop 10 sec/speed 5.
2. Add double cream, juice, and ground black pepper then mix 15 sec/speed 5. Serve immediately or chill until needed.

Hints & Tips

• Variation: Replace leek with 20g red onion and 3 sprigs of dill (fronds only). Dice 3 seconds / speed 7 before step 1.
• To serve as a dip, add enough plain yoghurt or cream cheese to loosen the mixture, then mix speed 3-4.
• Pate will keep covered in the fridge for up to 1 week.
• You can spread smoked salmon pate on bagels, toast or blini or serve it as a dip with crackers.

Join the kitchen revolution

Save time and money in the kitchen with the Thermomix® TM6. Loved by MasterChef Judge Monica Galetti for its control of time, temperature and blade speed, this smart kitchen appliance is a huge help in any kitchen. From homemade basics like breads, sauces and yoghurt, to incredible curries, soups, risottos and fondants that rival the best restaurants, the Thermomix® can help you do it all and more – whilst guiding you every step of the way.

Bea Ellaby is your local Independent Thermomix® Advisor based in Devon offering free cooking experiences online or in-person to see and try the Thermomix® with no obligation. This month Bea will be showcasing recipes fit for the King – Crown Bread, picnic treats, cocktails, hearty risotto and more. Contact Bea to tailor make your cooking experience and learn more about the award winning Thermomix®.

07813 494 699

beaellaby@gmail.com

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