Warm salmon and dill pâté
Time to make: 15 mins
(at time of publication)
Nutrition Info.(per serve)
200g poached or baked salmon, cooled
zest of 1 lemon
1/4 cup fresh dill
3/4 cup low-fat Greek-style yoghurt
1 tablespoon reduced-fat sour cream
1 tablespoon horseradish sauce
freshly ground black pepper
6 slices seeded or sourdough bread, toasted
4 cups fresh rocketarugulaX leaves
2 cups cherry tomatoes, chargrilled
1 lemon, cut into wedges
Total fat 9g
Saturated fat 3g
Dietary fibre 3g
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.
- 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.
This dip keeps well in the fridge for two days.
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