Chestnut crusted smoked salmon pate

    1 hour 45 min

    This autumn chestnut crusted smoked salmon pate is a delightful starter perfect for a dinner party. Serve with some fresh rocket on the side.

    1 person made this

    Serves: 6 

    • For the chestnuts
    • 900g sweet chestnuts
    • salt and pepper to taste
    • For the salmon pate
    • 250g Scottish smoked salmon
    • 130g cream cheese
    • 1 tablespoon creme fraiche
    • 2 tablespoons lemon juice
    • chopped fresh chives, to taste
    • 2 tablespoons chopped capers
    • chives, to garnish

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

      For the chestnuts:

    1. Preheat the oven to 200 C / Gas 6. Using a small knife, cut a cross into the top of each chestnut. Place on a baking tray.
    2. Bake the chestnuts in the oven for 30 minutes until the outer shell pulls away at the cross and the inner nut is tender. Remove from the oven and peel, discarding the shells. Roughly chop the inner nut, toss in a little salt and set aside. Reserve 3 nuts, halved for the decoration.
    3. For the salmon pate:

    4. In a food processor, combine all of the ingredients for the salmon pate and blend until smooth. Using your hands, greased if necessary, form the pate into 6 cakes. Roll the sides of the cake in the chestnuts. Chill in the fridge for 1 hour.
    5. Remove from the fridge and arrange on a serving plate and garnish with a half chestnut and some fresh chives.

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