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Salmon pâté with crispy fried capers

20 minutes

Salmon pâté with crispy fried capers

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

600 g Woolworths Norwegian Salmon Side
2 t olive oil
Maldon salt, to taste
1 x 250 g tub Woolworths cultured cream crème fraîche
50 g capers, well-drained and deep-fried
½ t pink peppercorns, crushed
1 x 118 g packet poppadoms, cooked according to package instructions

Method

1. Preheat the oven to 180°C. Rub the salmon with olive oil and salt. Bake for 14 minutes, then remove from the oven and allow to cool.

2. Flake the salmon into a bowl and mix through crème fraîche until the fish is well coated. Add more crème fraîche to loosen if necessary.

3. Top with the deep-fried capers and pink peppercorns. Serve with the poppadoms.

Cook's note: This mouthwatering, home-made salmon pâté is perfect to serve with welcome drinks.

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Chickpea-and-artichoke dip

Mashawsha

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Cucumber-and-fennel dressing

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Lemon-caper aïoli

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Salmon pâté with crispy fried capers

Salmon pâté with crispy fried capers

Ingredients

Method