Warm salmon and dill pâté

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 200g poached or baked salmon, cooled
  
• zest of 1 lemon
  
• ¼ cup fresh dill
  
• ¾ cup low-fat Greek-style yoghurt
  
• 1 tablespoon reduced-fat sour cream
  
• 1 tablespoon horseradish sauce
  
• freshly ground black pepper
  
• To serve
  
• 6 slices seeded or sourdough bread, toasted
  
• 4 cups fresh rocketarugulaX leaves
  
• 2 cups cherry tomatoes, chargrilled
  
• 1 lemon, cut into wedges

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Instructions

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1 Flake the salmon with a fork. Add lemon zest and dill.

2 Add the remaining ingredients, mixing with a fork for a rough texture. Adjust seasonings.

3 Serve on toasted bread with rocket, cherry tomatoes and lemon wedges.

Variations

• Make it gluten free: Use gluten-free bread and check Greek-style yoghurt and sour cream are gluten free.
• Try using salmon in spring water instead of poached salmon for a budget option.

HFG tip

This dip keeps well in the fridge for two days.

Nutrition info (per serve)

Calories 221 cal

Kilojoules 930 kJ

Total fat 9 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Nov 2016

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