Smoked Salmon Pâté
If you’re like me and stop at the seafood section in your supermarket on every shopping trip and yearn for the overpriced, elegant ready-made seafood starters, you will love this recipe. It is shockingly easy to prepare, tastes better and is cheaper. What’s more you don’t have to wonder who touched the food nor if there is salmonella lurking in the attractively displayed food. On a brighter note, this dish is ideal as a starter to wow dinner party guests or a substantial snack.
Smoked Salmon Pâté
Serves 8 as Starter, serves 4 as Snack – Preparation: 30 mins
Ingredients
- 400g (14 oz) thinly sliced smoked salmon
- 150ml (5 fl oz) double (heavy/whipping) cream or cup crème fraîche
- finely grated rind of 1 lemon
- 45ml (3 tbsp) fresh lemon juice
- salt and ground black pepper
- fresh dill sprigs, to garnish
Method
- Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips long enough to flop over the edges.
- Place the remaining smoked salmon into a food processor and add the cream, lemon rind and lemon juice. Process the salmon in short bursts until it is just smooth. Don’t over-process the pâté or it will thicken too much and the texture will be compromised. Taste and add more salt and ground black pepper. If the salmon is quite oily, it may be necessary to add a little more lemon juice.
- Spoon the mixture into the prepared ramekins. Bring over the loose strips of salmon to cover the pâté completely. Cover and chill for at least 30 minutes, then turn out of the moulds, lift off and discard the clear film.
- Garnish with dill sprigs.
Serving Suggestions
- This dish is best served with crackers, toasted baguette slices, whole wheat or Melba toast.
- As a starter, slice each parcel carefully in half and serve as 8 portions.
Notes
- If you like horseradish you can add a bit of horseradish cream to the mixture but be careful no to overdo it or it will overpower the smoked fish flavour.
Budget Tip
- For the filling you can use less expensive salmon trimmings instead of sliced smoked salmon which makes it more economical.
