Smoked salmon pate with toasted rye bagels

recipe

Smoked salmon pate with toasted rye bagels

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Chewy toasted bagels are perfect spread thickly with this delicious pate. You can use any type available, but rye varieties have a particular affinity with the smoked salmon.

Ingredients

2 rye bagels
100g (4oz) smoked salmon slices
75g (3oz) soft cream cheese
2 tbsp Greek yoghurt
1/2 tsp creamed horseradish
Few drops Tabasco sauce
Freshly ground pepper
2 tiny fresh dill sprigs, to garnish
2 lemon wedges, to serve

Serves: 2 Preparation: 10 Total Time: 10min

Directions

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Preheat the grill. Cut the rye bagels in half and toast under the grill for
To make the pate, roughly chop the smoked salmon and place in a mini food processor with the cream cheese, Greek yoghurt, horseradish and Tabasco. Season generously with pepper and whiz until smooth.
Spoon the smoked salmon pate into individual ramekins and smooth over with a palette knife. Garnish with a dill sprig and set on plates. Arrange the rye bagels and lemon wedges alongside to serve.

Source: Gino D'Acampo - Ready Steady Cook: the ten minute cookbook