Smoked Salmon Pate


Buy our bags of trimmings to make the easiest of smoked salmon pates. Try the following recipe to whizz one up in a matter of minutes.

Take 500 gms of smoked salmon trimmings.

Add 100 gms cream cheese and a good dollop of double cream.

Add lemon juice and fresh black pepper to tase.

Put all ingredients into a blender, whizz up to the required consistency (some like their pates smoother than others), chill down and serve with toast – we reckon sourdough toast is the bees knees, but make plenty of it, because we tend to find this pate disappears at a rate of knots.

Smoked Salmon Serving Suggestions

  • Try it first unaccompanied – then maybe light squeeze of lemon, if you insist, with a twist of pepper. 50 grams per person is ideal – 70 indulgent. We like indulgent!

  • Think about buying it ‘on the side’. It’s quite a bit cheaper this way, very easy to carve with the right knife (a ham knife will do fine) – and is bound to cause oohs and aahs

  • When stirring into a dish like a pasta, do so just before serving to avoid actually re-cooking the salmon

  • Do enjoy with children – the earlier they get to taste grown up food the better

  • Why not blindfold your loved one, then feed titbits – perhaps followed up with the hot-smoked version – this is our shades of grey take!

  • For the perfect Sunday night supper (whilst watching Downton maybe?) serve it with extra special scrambled eggs. Whisk some cream into the eggs to be extra indulgent.

  • Try with a light honey and mustard dressing – literally mix honey and Dijon mustard to taste

  • Buy our bags of trimmings to make the easiest of smoked salmon pates. Try the following recipe to whizz one up in a matter of minutes.

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