Easy smoked salmon pate

    5 min

    An straightforward salmon pate made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers or wheaten bread for a nice starter.

    Durham, England, UK
    23 people made this

    Serves: 6 

    • 500g smoked salmon
    • 3 or 4 tablespoons fresh lemon juice
    • 180g creme fraiche
    • generous grinding of black pepper
    • fennel sprigs for serving

    Prep:5min  ›  Ready in:5min 

    1. Tear or slice the smoked salmon into pieces. Place in the bowl of a food processor. Add the lemon juice, creme fraiche and a generous grinding of coarse black pepper. Process for 10 seconds.
    2. Spoon into a bowl and adjust seasoning. Chill for an hour or so before serving.

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