Smoked salmon pate
Food allergies and tasteless fare need not go hand-in-hand. It was a sudden introduction into the world of gluten-free cuisine when Rick Grant's wife Rhonda was diagnosed with coeliac disease in 1987. At the time, the condition was little known and you'd be lucky to find specialised products. Those on offer in the '90s were hardly appetising.
Photo: From the Gluten Free Finger food cookbook by Rick Grant
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- 250g smoked salmon chopped
- 2 tsp gluten-free horseradish cream
- ? cup sour cream
- 4 tbsp (Philadelphia*) cream cheese
- 1 tbsp capers, rinsed and roughly chopped
- 1 tbsp finely chopped dill
- 220g gluten-free corn chips or crackers
Place the smoked salmon and horseradish cream into the bowl of a food processor and process for 1 minute. Add the sour cream and cream cheese and process until combined. Stir in the capers and fresh dill.
Pour into small serving bowls, cover with cling wrap and allow to set for at least 30 minutes.
When ready, serve with
gluten-free corn chips or crackers on the side.
Makes about 400 grams