Hot Smoked Salmon Pate

After a glorious break away in New York I have returned to quiet, cosy, country abode feeling just a little bit...Christmassy.  I know, I know, I can hear you cursing me under your breath.  I have uttered the singularly most overused and abused word in the seasonal calendar.  I realise that even by my own standards it is really too early to be considering this yuletide menu.  After all, we have only just burst through bonfire night and for some, Thanksgiving is still on its way.  Nevertheless, I can’t deny the ever-increasing part of me that wants everyone to wake up and smell the cinnamon spiced coffee: it is very nearly Christmas!  Christmas is a time of festivities, friends, family, presents (ahem) and food.  No other season encourages us to tuck in to our fare in quite the same way.  The cold plays a large part in this; hearty soups and pies find their way on to our menus, while sticky puddings and cakes become our sugar hit of choice.  Food becomes just that little bit richer, rounder and sumptuous in the winter months, a fact that delights me every year.

This particular recipe follows many of those guidelines: a Hot Smoked Salmon Pate for a cold and wintry day.  The smoked salmon lends this dish a full and strong, smoky flavour, while its natural oils blend seamlessly with the oat cream to create a velvety pate, studded with the sharp tang of capers and mustard and with a warm, almost sweet, back note.  You can make it with ease, which makes it all the more appealing for serving as a starter or as part of drinks and nibbles.  I love to spread it on heavily toasted rye bread with very fine slices of cucumber or avocado.  Equally, it is delicious dolloped over a steaming baked potato.  Do with it what you will, but do make it, it really is delicious.

HOT SMOKED SALMON PATE

Serves 4 as a starter or more for canapes

300g hot smoked salmon

2tsp English mustard – made with 2 tsp of mustard flour mixed with 2 tsp of water until smooth

1tsp agave syrup or ½ tsp soft brown sugar

2tbsp Oatly Oat Cream

1tbsp lemon juice

1tsp freshly ground black pepper

½ a small red onion 1 tbsp salted capers, rinsed and dried

A small bunch of parsley

Begin by finely chopping the red onion, capers and fresh parsley.  Next, peel the skin away from the smoked salmon and discard.  Break up half the salmon fillet into large flakes and place into a food processor.

Add the mustard, oat cream, onion, capers and lemon juice to the salmon and blend until smooth.  Break up the remaining salmon in to small flakes and stir in to the blended pate with black pepper and parsley.  Season to taste and add more lemon juice if you think it needs it.

Cover and chill in the fridge for an hour before serving.  It will keep in the fridge for up to 3 days.