Hot Smoked Salmon Pate with Bush Mint
This recipe can easily be made on the fly with ready-smoked salmon fillets. The Bush Mint adds a unique and uplifting touch.
Recipe provided to us by
Robyne Low of RiverMint Dining
Bush Mint
Mentha satureioides
Ingredients
For 4 servings
2 fresh salmon fillets, skin on
80g unsalted butter, softened
100g cream cheese
50ml lemon juice
2 tsp finely chopped Bush Mint
½ tsp cayenne pepper
To serve – 1 parbaked baguette or crostinis
Ground pepperberries
Method
- Using a stovetop smoker with applewood shavings, hot smoke the salmon for 8 mins. (For those wanting to skip the smokiness, roast the salmon fillets for 9 minutes at 190 degrees and continue with method.)
- Remove, cool and flake off the skin.
- Combine with the rest of the ingredients in a food blender and blend, adding warm water to loosen if necessary.
- Check for seasoning.
- Cut parbaked baguette into thin slices and spread on baking tray with olive oil sprinkle with ground Pepperberry or extra Bush Mint.
- Bake at 180 ºC for 4 mins until golden brown.
- Serve pate on croute with pickles and topped with fresh Bush Mint leaves.
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