smoked salmon, mascarpone and tarragon pâté - christmas book

  • 250g mascarpone 
  • ⅓ cup tarragon leaves 
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon finely grated lemon rind 
  • 1 tablespoon lemon juice 
  • cracked black pepper 
  • 300g smoked salmon, chopped 
  • salmon roe, to serve
  • store-bought seeded crackers, to serve
  1. Place the mascarpone, tarragon, mustard, lemon rind, lemon juice and pepper in a food processor and process until smooth. Add the salmon and pulse until just combined. Divide between serving bowls or sterilised jars and top with salmon roe.
  2. Serve the pâté with seeded crackers. Serves 6.

Tip: This pâté will keep refrigerated for 2–3 days.

RATE THIS RECIPE:
Reader ratings (4.67) 432150
Catherine White

I used fresh dill when I couldn’t get fresh tarragon and it was delicious…..easy too!

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