smoked salmon, mascarpone and tarragon pâté

  • 250g mascarpone 
  • ⅓ cup tarragon leaves 
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon finely grated lemon rind 
  • 1 tablespoon lemon juice 
  • cracked black pepper 
  • 300g smoked salmon, chopped 
  • salmon roe and seeded crackers, to serve
  1. Place the mascarpone, tarragon, mustard, lemon rind, lemon juice and pepper in a food processor and process until smooth. Add the smoked salmon and pulse until just combined. 
  2. Divide among serving bowls or sterilised jars+ and top with salmon roe. Serve the pâté with seeded crackers. Serves 6.

+ To sterilise jars preheat oven to 120°C. Wash the jars and their metal lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove from the oven and allow to cool before filling.

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