Tuna and smoked salmon pate

Tuna and smoked salmon pate


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About this recipe: Delicate fish pate made with tinned tuna and smoked salmon and mascarpone cheese. Ideal for making ahead of a party or special occasion feast.


Serves: 6 

  • 150g mascarpone cheese
  • 160g tinned tuna
  • 1 to 2 shallots. minced
  • salt and pepper, to taste
  • chopped fresh dill, to taste
  • 5 to 6 slices smoked salmon, finely chopped

Prep:15min  ›  Extra time:6hr chilling  ›  Ready in:6hr15min 

  1. In a bowl, combine the mascarpone cheese and tuna and mash roughly. Add the minced shallots, salt, pepper and chopped dill. Finally stir through the salmon. Transfer to a small dish lined with cling film (ensure there is some overhang), this will serve as your mould. Chill in the fridge for 6 to 8 hours to set.
  2. Once set, remove from the fridge and invert the dish over a serving plate ensuring that the overhanging cling film is out of the way and not under the pate. Allow the pate to 'drop' onto the plate then remove the dish and gently peel off the cling film. Serve immediately.


Can be served as a very fancy sandwich filler.

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