Scottish smoked salmon pate

    1 hour 15 min

    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.

    Cheshire, England, UK
    14 people made this

    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 in English (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