Smoked salmon pate

Delicious smoked salmon pate

Jane Mason
Smoked salmon is one of life's luxuries, that is true.  Did you know, however, that you can get packaged "scraps" of smoked salmon for far less than the full sliced kind. It's true!  
Whilst you cannot elegantly lay scraps over pieces of pumpernickel, you can scramble them into eggs or prepare this delicious smoked salmon pate.  It takes seconds, is incredibly versatile – serve it for a simple breakfast or an elegant dinner or a rugged picnic – and totally delicious.  
Prep Time 5 mins

Equipment

  • Food processor

Ingredients
  

  • 350 g Hot or cold smoked salmon
  • 100 g Cream cheese
  • 10 g Fresh dill chopped
  • 1 T Capers chopped
  • Juice of 1 lemon
  • Plenty of freshly ground pepper

Instructions
 

  • Put all the ingredients into a food processor and pulse until they are completely blended.
  • Taste and then add more lemon juice you would like to.
  • Scrape out into a pretty bowl and serve with pumpernickel, plain rye, raw vegetables, or melba toast!

Notes

Does not get easier than that!
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