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Sunday, May 8, 2011

Salmon & Prawn Pate with Wholemeal Herby Flatbreads

This is a lovely little idea to enjoy as a canape, starter or light lunch. The pate is so easy and holds for a couple of days in the fridge.  If you don't have, don't like or don't want the prawns the pate will be totally delicious without it. The recipe for the flatbreads has been adapted from Rachel Allen's "Bake" Cookbook.


Serves 4 (light starter)
Smoked Salmon & Prawn Pate

150g smoked salmon
6 large king prawns
100g extra light cream cheese
2 tbsp fresh chives
Salt & pepper
Wholemeal Herby Flatbreads
110g plain flour
75g wholemeal flour
1/2 tsp salt
2 tbsp chopped chives and parsley
1 tbsp olive oil
1 egg
100ml cold water

  1. Preheat the oven to 180oC. Weigh out all the ingredients for the flat breads.Spritz the oven trays with spray oil.
  2. Sieve the dry ingredients into a large bowl. Stir in the olive oil, egg and water. Using a fork or hand stir all the ingredients together.
  3. Turn the dough on to a floured surface and knead for 1 min.
  4. Cover in cling film and chill for 20 mins.
  5. While the dough is chilling begin the pate.
  6. Turn on the grill to a medium heat and grill the salmon and the prawns. After about 4 mins under the grill, transfer to a food processor.
  7. Add in the cream cheese, seasoning and herbs.
  8. Blitz all the ingredients until they form a smooth paste.
  9. Transfer to a dish, cover with cling film and refridgerate for 2 hours before serving.
  10. Remove the dough from the fridge. Cut in half, sprinkle the board with flour. Roll out into a large squre. This dough then needs to be folded over once and once again. Then roll out until the single sheet is very thin (2mm thick). Cut into rectangles  - if doing canapes small squares are best but if preparing as a lunch then cut to the size of an average crispbread (ryvita).
  11. Place on the baking tray and bake for 12 - 15 mins. Spritz with a little spray oil or brush with a tiny amount of oilve oil. It is possible to sprinkle the flat breads with seeds or sea salt. When cooked, cool on a wire tray.
  12. To serve spread the smoked salmon and prawn pate on the wholewheat crispbreads and garnish with some chives, grilled prawns and a fresh salad.

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