250 g Quinlan’s Kerry Fish Smoked Salmon (available in Premium, Organic and Wild varieties)
Smoked Salmon Paté
100 g cream cheese
2 tbsp crème fraiche
2 tbsp lemon juice
2 tbsp chopped dill
Small pinch of sugar
Salt and pepper
Fresh dill to garnish
Put the Quinlan’s Kerry Fish Smoked Salmon, cream cheese, crème fraiche and lemon juice into a blender and pulse until the pate is the desired consistency.
Add the chopped fresh dill and season with salt, pepper and sugar and pulse for a few seconds.
Garnish with fresh dill and serve with crusty bread or oatcakes.