Easiest Way to Prepare Perfect Smoked salmon pate

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Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. In a large bowl, mix salmon, cream cheese, dill, lemon juice, pepper, Worcestershire, and salt. You can cook Smoked salmon pate using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked salmon pate

1. It's 250 gms of cream cheese.
2. You need 200 gms of smoked salmon.
3. You need of juice of half a lemon.
4. It's 2 tablespoons of chopped dill or chives.
5. You need 1 tablespoon of creme fraise.
6. It's of salt and pepper.

Line a small serving bowl or dish with plastic wrap and spoon in pâté, pressing down firmly and smoothing the top. To serve, unmold salmon onto a. how to serve smoked salmon pate. Smoked salmon pate is quite a delicate recipe. There is something elegant about eating smoked salmon pate off a biscuit or a piece of bread, making it the perfect finger food.

Smoked salmon pate step by step

1. Place cream cheese, creme fraise, lemon juice, chopped dill (or chives) and diced smoked salmon in a mixing bowl..
2. Add salt and pepper to taste (not too much salt as the salmon is already quite salty)..
3. Blitz with a hand blender until pate reaches the required smoothness. You can leave it fairly coarse..
4. Refridgerate until you want to serve..
5. Serve with toast, crackers or french bread..

As the pate is a form of a spread in itself, you can easily apply it on biscuits, toasted bread or gluten-free alternatives too! Whizz up this zesty smoked salmon pâté with cream cheese - it tastes great on thinly sliced soda bread or a posh cracker for an easy starter. This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe! Louise Robinson's stunning smoked salmon pâté recipe is flavoured with a hint of cayenne pepper and served with a crisp fennel and apple salad.