...Slow week. No work, and very little jewellery going on; after the recent pair of debacles I temporarily lost the taste.
...Actually, this isn't true; it hasn't been a slow week or so at all, I've just really, really lost the habit of writing about stuff. So, let's see:( Collapse )
Anyhow, with everything neatly summarised and tucked away, here's a really cute little recipe for smoked salmon pate. The great advantage of this one is that you can make it with cheap smoked salmon trimmings and it won't make any great difference to the flavour. It can also be whipped up in more or less the time it takes to make a couple of slices of toast. As ever, all quantities are approximate.
100g smoked salmon. Do yourself a favour and use the cheapest you can find - save the nice stuff for eating on its own.
100g soft cheese, i.e. Philadelphia. Use the low-fat option if you really must.
A few generous squeezes of lemon juice.
Pinch of dried dill.
Freshly ground black pepper.
Place ingredients into a blender, and blend until mostly smooth.
Sit back in satisfaction at a job well done. Or, alternatively, just eat the stuff. That's usually my preferred option. Did I mention that even smoked salmon trimmings can get pricy if you buy them often enough?