Potted Smoked Salmon Pate

A community recipe by weecheffie

Not tested or verified by Nigella.com

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Introduction

I found this in an Asda magazine years and years ago & tweaked it a bit over time. It's delish with toasted bruschetta, maybe use it as topping for canapes or heaped into a wee kilner jar as part of a Xmas hamper?

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

200 grams smoked salmon
200 grams cream cheese
100 grams creme fraiche
½ lemon (juice of)
1 tablespoon fresh chives
1 tablespoon fresh dill
1 tablespoon fresh parsley
black pepper (ground)

7 ounces smoked salmon
7 ounces cream cheese
3½ ounces creme fraiche
½ lemon (juice of)
1 tablespoon fresh chives
1 tablespoon fresh dill
1 tablespoon fresh parsley
black pepper (ground)

Method

Potted Smoked Salmon Pate is a community recipe submitted by weecheffie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Add all the ingredients into a food processor (maybe chop the salmon up a little before adding) and blitz until you have a coarse paste to your liking.

Add the lemon juice, herbs & pepper and pulse again.

Scoop into an airtight jar & this will keep in the fridge for a couple days.

Add all the ingredients into a food processor (maybe chop the salmon up a little before adding) and blitz until you have a coarse paste to your liking.

Add the lemon juice, herbs & pepper and pulse again.

Scoop into an airtight jar & this will keep in the fridge for a couple days.

Additional Information

I like quite a coarse pate & don't tend to blitz it for too long, having some chunks of salmon in amongst the smooth pate is perfection for me ;)

Tell us what you think

What 1 Other has said

This was delicious. Used an extra 100g of smoked salmon and low fat cream cheese and served with Melba toast. Great for a party.

Posted by bluelavolta on 31st December 2013

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