Oh how times have changed.
In my early twenties I was rabidly pescatarian (and I do mean rabidly. There wasn’t a fish alive that was safe from my belly).
But now, what with the Gulf oil spill and the Fukushima meltdown, I can’t find a good, reliable source and struggle to get it into my diet.
The salmon used here is wild-caught and Scottish so I’ve no qualms about feeding it to my family and very pleased to be getting all the lovely benefits of those omega-3 fatty acids.
I’ve teamed it with avocado for an extra hit of good fats and the result is a rich, salty, creamy pate that goes with just about everything.
Smoked Salmon & Avocado Pate (makes about 2 cups)
- 4 oz smoked salmon
- 1/4 cup mashed avocado
- 2 oz cream cheese, softened (I left mine at room temp for 30 mins)
- 2 tsps lemon juice
- black pepper
- Grill the salmon for a minute until it turns opaque. Remove and let cool.
- Thoroughly mix together the cream cheese, lemon juice and avocado.
- Flake in the salmon and stir. Season with a generous helping of black pepper and serve, or chill in the fridge. It should keep for up to 3 days.
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