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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I srve this hot smoked salmon pate with toasted ciabatta rolls instead of the traditional hot buttered bagel. Ingredients:
2 teaspoons olive oil |
4 green onions, thinly sliced |
500 g hot smoked salmon, skinned and boned |
250 g quark |
1 teaspoon creamed horseradish |
1/2 teaspoon tabasco sauce |
fresh ground black pepper |
2 small ciabatta roll |
Directions:
1. Heat the oil in the pan and saute the salad onions for 1 minute. Flake in the fish, then beat well, cooking for a further minute. Remove from the heat - if the mixture gets to hot, allow to cool slightly.
2. Add the quark, horseradish, tabasco and black pepper, and mix together until well combined.
3. Thinly slice the ciabatta rolls and lightly toast them. Serve with the hot smoked salmon pate and if you like, a sprinkling of thinly sliced salad onions and lemon wedges to squeeze over.
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