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Super Smoked Salmon Pate

I recently visited The House of Sverre, a traditional Nordic Smokehouse in North London, N4 2HS. Organised by Simon of Craft Food London Meetup, where foodies get to meet artisans and learn how to make bread, cheese, charcuterie or  smoked salmon.  Gunnar Lieungh, the Swedish founder and descendent of King Sverre of Norway, is passionate about his craft and produces amazing  smoked salmon.

In the Smokehouse - at House of Sverre

In the Smokehouse – at House of Sverre

He uses sustainable salmon sourced from Faroe Islands,  a 7 hour sea salt cure followed by a 40 hour cold smoke using a blend of Scandinavian beech, juniper & alder woods. We tasted smoked salmon from the neck, belly and tail, that vary in intensity of smoke taste and texture.

House of Sverre Smoked Salmon

House of Sverre Smoked Salmon

 

 

 

 

Gunnar ready to prepare my smoked salmon

Gunnar ready to prepare my smoked salmon

 

 

 

 

 

 

 

 

 

 

I decided to make a simple pate made from the tail, which has the strongest smokey taste and firmest texture.

 

 

 

Ingredients

  • 140g (5 oz) smoked salmon (heavy smoke, works best)
  • 140g (5 oz) whipped cream cheese
  • 3 tablespoons creme fraiche
  • 1 tablespoon of fresh dill, finely chopped
  • 1 tablespoon of fresh chives, finely chopped
  •  1/2 teaspoon of hot horseradish sauce
  • 1 teaspoon fresh lemon juice
  • black pepper & sea salt, freshly ground

Method

  • Chop up the smoked salmon into small pieces
  • Combine with the remaining ingredients
  • Check the seasoning and adjust
  • Chill for 1 hour

I serve with smoked salmon hand sliced from the belly on a blini accompanied by a rocket salad.

Super smoked salmon pate – a favourite family starter.

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