{"id":15606,"date":"2016-11-08T10:00:00","date_gmt":"2016-11-08T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15606"},"modified":"2021-11-17T18:56:55","modified_gmt":"2021-11-17T18:56:55","slug":"smoked-salmon-pate","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/smoked-salmon-pate\/","title":{"rendered":"Smoked Salmon P\u00e2t\u00e9"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>Serve a rougher blend of this smoked salmon p\u00e2t\u00e9 as a starter with salad and oatcakes or blend a bit longer for elegant canap\u00e9s.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/smokedsalmonpate_66102_16x9.jpg\" width=\"382\" height=\"218\" \/><\/h4>\n<p>255g\/9oz smoked salmon<br \/>\n110g\/4oz cream cheese<br \/>\n2 tbsp double cream<br \/>\n\u00bd lemon, juice only<br \/>\n2 tbsp chopped chives plus some chives to garnish<br \/>\npinch of sugar<br \/>\nsalt and freshly ground pepper<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.<\/p>\n<p>&nbsp;<\/p>\n<p>By Juliette Lawrence Wilson<br \/>\nFrom Saturday Kitchen<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; Serve a rougher blend of this smoked salmon p\u00e2t\u00e9 as a starter with salad and oatcakes or blend a bit longer for elegant canap\u00e9s. &nbsp; Ingredients [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23420,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[56,1809,2461,237,211],"class_list":["post-15606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-fish","tag-pate","tag-recipes","tag-salmon","tag-seafood"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15606"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15606\/revisions"}],"predecessor-version":[{"id":15607,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15606\/revisions\/15607"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23420"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}