- 1/2 cucumber
- 1 small red onion
- 2 tbsp sugar
- 2 tbsp cider vinegar
- 1 tsp sea salt
- 200g hot smoked salmon
- 160g labneh
- 75g soured cream
- 2 tsp horseradish relish
- 1 lemon
- A couple of small handfuls of dill
- Freshly ground pepper
- Crackers, melba toast or toasted bagels, to serve
Prep: 30 mins + pickling | Cook: nil
1. Finely slice the cucumber and red onion - if you have a mandoline you can use that to make sure the slices are extra thin. Spoon the sugar, vinegar and salt into a non-plastic bowl and stir together till the sugar has started to dissolve. Add the cucumber and red onion to the bowl and stir to coat in the pickling mixture. Set aside for 30 mins at room temperature, or overnight in the fridge.
2. To make the hot smoked salmon pâté, peel the skin off the salmon fillets. Break 1 fillet into a food processor (keep the other for later). Scoop the labneh and soured cream into the food processor. Add the horseradish relish. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Tear in a small handful of dill sprigs and add a good pinch of freshly ground pepper.
3. Whizz the food processor a couple of times to just combine everything. Taste the pâté and add more pepper, lemon juice or horseradish relish if you think it needs it.
4. Finely chop the remaining salmon fillet and another handful of dill. Stir them into the pâté. Swirl the pâté over toasted bagels, or spoon onto melba toast or crackers. Tip with a little pickled cucumber and serve.
5. The pâté will keep in the fridge for up to 3 days in a sealed container. The pickled cucumbers will keep for up to 1 month. If you don't eat them all with your pâté, they are great with cheese, smoked fish and grilled meats.