Smoked mussel pâté
A source of protein and omega-3 fatty acids, the smoked mussel pâté has a rich taste and aroma. The combination of butter and cream cheese gives it a creamy texture, while the orange adds a light citrus note. Perfect for appetizers and rich in beneficial microelements.
Smoke the mussels (70 g) using a smoking gun for 2–3 minutes.
Transfer the mussels to a blender bowl. Add room temperature butter (20 g) and cream cheese (15 g). Pour in orange juice (1 tsp). Add a pinch of salt. Blend the mixture until it reaches a completely smooth creamy texture. Adjust the taste if necessary by adding a little salt, cream cheese, or orange juice.
Pass the pâté through a fine sieve for a more delicate consistency.
Refrigerate for 1–2 hours to stabilize.
Form small balls using a warm spoon. Serve on pieces of keto bread or on slices of cucumber.
Optionally, sprinkle with smoked salt or freshly ground black pepper before serving.
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