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Smoked Salmon Paté

Smoked Salmon Paté RECIPE

A little luxury goes a long way… Enjoy!

Lane End recipe 2b (002)

Preparation time:

5 mins

Cooking time:

10 mins




Fish, Dairy


300g hot smoked salmon

100g cream cheese, drained of any liquid

100g creme fraiche or Greek yoghurt

2 tbsp lemon juice, or to taste

Coarsely ground black pepper, to taste

150g cold smoked salmon

1 small bunch dill or chives, finely chopped (optional)


Flake the hot smoked salmon into a bowl, discarding the skin. Add the cream cheese and creme fraiche beating with a fork to combine with the fish.

Stir in the lemon juice and plenty of pepper, then taste and adjust the seasoning accordingly.

Chop the cold smoked salmon into small pieces, then fold into the paté along with any herbs.  You could also add a few tablespoons of finely chopped capers or pickled gherkins at this stage, if you'd like.

Spoon the paté into six ramekins. In a small pan, melt 100g butter over a low heat and simmer until the white solids separate from the liquid fat. Strain through a sieve discarding the solids and pouring the fat on top of the paté. 

Chill until set and serve with the focaccia.

* For a vegetarian alternate, substitute the salmon with mushrooms.

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