Swedish Cold Smoked Gravadlax Pâté

A favourite during holidays and also whenever the need or want strikes (both seem interchangeable).

This is a tricky post, because I have two versions.

The original came from the Caledonide mountains in Sweden.  Small creamy balls of cold smoked salmon, rolled in dill and served with bread.  It's hard not to be inspired.

Inspired I was..er am.

My simple pâté (pictured) is more around interpreting the recipe with whatever happens to be both suitable and in the fridge.  It's flexible, I can vouch for that.

My Simple version:

Ingredients (4)

100g cold smoked salmon or trout (beech and or oak smoked with dill is ideal), finely sliced with a sharp knife

2 or 3 TBSP cream cheese, enough to bind

1/4 to 1/2 tsp lemon juice (only a little)

2 tsp creme fraiche (can swap with sour cream)

Pinch of ground white pepper 1/8 tsp

2 TBSP chopped fresh dill

Method:

Combine, leave in a lidded pot in the fridge for 1 or 2 days (or don't, it still tastes good).

More complicated, original version:

150g gravadlax or cold smoked salmon

1 TBSP fresh dill

1 TBSP mayonnaise

1 TBSP sour cream

1 TBSP Double cream

Few drops lemon juice

Pinch of white pepper

Extra chopped dill (for rolling)

Method:

Mix the ingredients and chill.

Dip a tsp in water, form the salmon mixture into balls using the tsp. Think retro melon balls.

Roll the balls in dill.

Serve the balls with bread.

Both are fab!

More fishy ideas:

Belgian Grey Shrimp Croquettes