Scottish smoked salmon pate

Scottish smoked salmon pate


6 people made this

About this recipe: A rich, creamy smoked salmon pate with a hint of nutmeg which makes it a delicous Christmas dinner starter. Use the thick smoked salmon - you'll be able to get it at any supermarket fish counter.

starfish Cheshire, England, UK

Serves: 6 

  • 1 (300g) thick smoked salmon fillet, from fish counter
  • 60g butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 4 tablespoons double cream
  • Pinch nutmeg
  • Freshly ground black pepper

Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

  1. Break up or chop the smoked salmon fillet into small pieces.
  2. Beat the butter and oil together until soft and workable. Stir in the chopped smoked salmon.
  3. Stir in lemon juice, cream, nutmeg and a few grinds of black pepper.
  4. Spoon into a ramekin or nice bowl for serving. Chill for a while before serving on oatcakes, crusty bread or crackers.

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Reviews (1)


Excellent recipe for a smoked salmon starter which always goes down really well. You do not need too much as it is really filling. - 21 Dec 2015

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