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Smoked Salmon Paté
Annabel's mother used to make a smoked fish dip very much like this one, and it’s still a favourite of hers when in need a special dip in a hurry. We like it nice and tangy but use less lemon juice if you prefer.
Prep Time
5 mins
Serves
makes about 2 cups
Snacks & Starters
Finger Food
Gluten Free
Seafood
Ingredients
250g / 8oz boneless, skinless hot-smoked salmon, flaked
1 cup cream cheese, at room temperature
about 1/4 cup lemon juice, to taste
2 tbsp finely chopped dill, or chives
a generous pinch of cayenne pepper
thin slices of toast, crostini, or bruschetta, to serve (optional)
Method
Place half the salmon and all the remaining ingredients in a food processor and whizz until smooth.
If you don’t have a food processor put everything in a bowl and mash together with a fork. Stir in the remaining salmon.
. It will keep in the fridge for up to a week or can be frozen.
Serve on toast, crostini or bruschetta, if desired.
Smoked fish paté — use boneless, skinless hot-smoked white fish in place of the salmon.
Sardine paté — dDrain a 100g/3½oz can of sardines in oil and whizz in a food processor with finely grated zest of ½ a lemon, ¼ cup cream cheese, 1 tbsp lemon juice, a pinch of chilli flakes or cayenne pepper, and salt and pepper to taste. For a chunkier mixture place all ingredients in a bowl and mash with a fork. It will keep in the fridge for a week.
