Smoked salmon pate with toasted rye bagels
4 servings
30 minutes
Smoked salmon pâté with toasted rye bagels is an exquisite dish of American cuisine that harmoniously combines the creaminess of cream cheese, the spiciness of horseradish, and the heat of Tabasco. The smoked salmon adds a rich, intense flavor, while the rye bagels provide a textural contrast with their crispy crust. This dish is perfect as an appetizer for a festive dinner or stylish buffet. Its ease of preparation makes it an excellent choice even for unexpected guest visits. It is served with a sprig of fresh dill and lemon slices to enhance its aroma and freshness. Historically, such pâtés are popular in North America where salmon is a key ingredient in coastal regional cuisine.
1
Preheat the grill. Cut the bagels in half and toast for 2-3 minutes.
- Bagel: 2 pieces
2
Cut the fish into pieces and place it in a blender. Add cream cheese, yogurt, horseradish, and a bit of Tabasco, spices, and ground black pepper. Blend.
- Smoked salmon: 100 g
- Cream cheese: 75 g
- Horseradish: 10 g
- Yoghurt: 2 tablespoons
- Tabasco sauce: to taste
- Ground black pepper: to taste
3
Place the pâté in bowls. Garnish with a sprig of dill. Set them on serving plates, alongside toasted bagels and lemon wedges.
- Dill: 100 bunchs
- Bagel: 2 pieces
- Lemon: 0.3 piece
