Smoked salmon and pate parcels

by - https://thebatchlady.com/r/3392/

This pate is a perfect little starter, great for dinner parties or to serve at Christmas time.

Prep Time
Total Time
Difficulty
Intermediate
Cuisine
British
Servings
4

Nutrition (per serving)

Calories
23.4kcal
Fat
0.9g
Sat. Fat
0.2g
Carbs
-
Sugars
-
Fibre
-
Protein
3.7g
Salt
157mg
Ingredients
Serves

Ingredients

  • Sliced smoked salmon
    12 slices
  • Smoked salmon pate (see my recipe for this)
    1

Method

  1. You will need a muffin tin or a small shaped tin such as the one I used in my video.

  2. Line the tin or tray moulds with cling film.

  3. Next add the strips of smoked salmon (2 or 3 slices per parcel), so that you can fold it into a parcel shape.

  4. Then add a scoop of smoked salmon pate and seal the parcel with the ends of the smoked salmon strips.

  5. Wrap each parcel in its cling film ends and freeze in the moulds.

  6. Once frozen for a few hours remove the parcels from their moulds and add all parcels to a labelled freezer bag. Ready for whenever you have company.

  7. Ready to eat

    Simply remove from the freezer and leave to defrost in the fridge overnight. Once fully defrosted serve cold with a side salad and some oatcakes or french bread.

Comments

1 comment

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