Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

Step 1

Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.

Step 2

Taste for seasoning - add more lemon juice and season with pepper.

Step 3

If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.

Step 4

You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.