Neven Maguire’s Hot Smoked Salmon Pâté with Bagel Chips

Ingredients

• 2 Simply Better Irish Made Everything Bagels
• 2–3 tbsp Simply Better Toscano IGP Extra Virgin Olive Oil, plus extra for drizzling
• 1 pack Simply Better Oak & Hickory Organic Irish Hot Smoked Salmon
• 1 carton Simply Better Irish Cream Cheese
• 100g Simply Better Authentic Greek Yoghurt (10% fat)
• 2 tbsp Lemon Juice
• 1 pack Simply Better Oak & Hickory Organic Irish Smoked Salmon Strips
• 1 small bunch Fresh Herbs such as Dill and/or Chives, finely chopped
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Peppery Wild Rocket, Cress & Spinach Leaves, to serve

Method

1. Preheat the oven to 220ºC (425ºF/Gas Mark 7). Cut the bagels into quarters and then cut each piece in half again horizontally to make thin chips. Arrange in a single layer on a baking sheet and brush with the olive oil. Season with salt and bake for 8–10 minutes until crisp and golden brown. Leave to cool completely. Store in an airtight container for up to 2 weeks.
2. Flake the hot smoked salmon into a bowl, discarding the skin. Add the cream cheese and Greek yoghurt and beat with a fork to break down the fish. Stir in the lemon juice and season with pepper.
3. Finely chop the smoked salmon into small pieces, then fold into the pâté with the herbs. Spoon into small ramekins and serve on plates with the bagel chips and some of the salad leaves drizzled with olive oil.

Neven’s Top Tip

If you want to make a real impact, melt 100g of butter in a small pan over a low heat. Pour into a jug and allow the white solids to settle to the bottom, then spoon the melted clarified butter over the top of the pâté in the ramekins. Add a pinch of fresh herbs or some pink peppercorns on top just before it solidifies.