Forget store-bought salmon pâté: this French delicacy requires very little effort, but will quickly become the ace up your sleeve. Serve as part of a cheeseboard, or simply with some sesame lavosh crackers (recipe here) and Sauvignon Blanc. Summery bliss.
1kg salmon
250g crème fraiche
1 tbsp soy sauce
1 tbsp Kaitaia fire hot sauce (or similar)
Zest & juice from 1 lemon
5 cornichons, finely diced
1 shallot, finely diced
Small bunch each of rocket & parsley, chopped
Salt & pepper to taste
1) Mix all ingredients together except the salmon.
2) Mix in salmon by hand until fully incorporated, leaving some chunks of salmon. Be sure not to over-mix to retain some varied textures.
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