tastebotanical taste botanical Print
Smoked Salmon Pate Fish Pate

Smoked Salmon Pate

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5
  • Yield: Serves 2 1x
  • Category: Starter
  • Cuisine: British

Description

This home-made Smoked Salmon Pate takes a  matter of minutes to make and tastes so good that you will never want to use the ready-made variety again!


Scale

Ingredients

  • 180 g cream cheese (such as Philadelphia, either full-fat or reduced fat)
  • 100 g smoked salmon trimmings
  • Juice of half a lemon
  • 2 tablespoons of double cream (optional)
  • Pepper to taste
  • Fresh herbs, such as dill or chives,  to decorate  (optional)

Instructions

  1. Put the cream cheese, smoked salmon trimmings, lemon juice and double cream (if using) into a blender and process until smooth.   
  2. Add pepper to taste.  You don’t need any salt as the smoked salmon is salty.
  3. Put the pate in a bowl and decorate with fresh herbs if you wish.  Dill or chives will go very well with the flavour of the pate.

Notes

You can choose to make a higher fat version of this pate by adding double cream and using full-fat cream cheese or make a lower fat version by omitting the double cream and using reduced fat cream cheese.

Keywords: smoked salmon, pate