Ingredients
Mayonnaise:
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3 egg yolks, room temperature
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1 teaspoon (5 milliliters) Dijon mustard
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Salt and pepper to taste
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2 cloves of garlic
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Zest from 2 lemons
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1 1/2 cups (360 milliliters) of olive oil, room temperature
Smoked Arctic char pate:
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2 tablespoons (30 milliliters) of mayonnaise
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2 shallots, diced
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150 grams of store bought hot smoked arctic char
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60 grams of cream cheese
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1 tablespoon of dill, finely chopped
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1/2 teaspoon (3 milliliters) of sambal oelek (chili sauce)
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Pepper to taste
Directions
Mayonnaise:
- In a food processor, blend egg yolks and Dijon for one minute.
- Add salt, pepper, garlic and lemon zest and blend for one minute.
- As the food processing is turning, slowly add olive oil until you reach the consistency of mayonnaise.
Smoked Arctic char pate:
- In a food processor, blend all ingredients except for the dill.
- Remove the mixture from the food processor, and mix in the chopped dill.
- Keep the pate in the refrigerator until it is time to serve.
- Serve with bagel crisps (see recipe).
