Salmon and Cream Cheese Pâté (Estonian Toorjuustu-Suitulohepasteet)

Estonia salmon cheese pâté on rye crisps are delicious and super easy to make. Salmon especially cold smoked salmon is a staple ingredient in Estonian cuisine. Borage tastes like cucumber and it is a beautiful garnish, it sort of reminded me of a miniature version of their national flower the cornflower. These would be great as an appetizer for any occasion.

1 (3 oz) pkg smoked salmon, cold
⅓ cup cream cheese, at room temperature
1 small bunch dill
lemon juice, freshly squeezed
black pepper, freshly ground

Garnish:
cucumber or lemon slices
fresh dill or chives
edible borage flowers
lemon zest, finely grated

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Taste for seasoning, add more lemon juice, if needed and season with pepper.

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 oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.

You can make the pâté 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.

Makes 12 appetizers.