Smoked salmon pate recipe

A totally indulgent dish that takes only minutes to make and only seconds to devour. Try this smoked salmon pate recipe 

Best season to enjoy: a long summer brunch with some Clare Valley Riesling

  • 200g smoked salmon
  • 200g chevre
  • 1 tbsp crème frâiche
  • 1 lemon
  • 1 small bunch coriander
  • 1 small bunch chives

Another oily fish that works beautifully as a pâté is smoked salmon. To be fair, smoked salmon works beautifully pretty- much everywhere, so this shouldn’t be surprising. While this dish is more technically a dip, that should be forgiven — it’s extremely easy to make, and literally takes minutes.

Use good-quality smoked salmon. Ideally, you want to find a salmon that tastes equally of salmon and smoke. Try to select as fresh as possible and avoid anything with additives. If possible, try to choose a fish that hasn’t been frozen — smoking should be the only preservation necessary. If you have a local deli counter that serves salmon freshly cut, that’s where you want to go.

Love how easy this recipe was? We’ve got five more incredible pâté recipes for you to try here. 

While you’re at the deli counter, pick up a log of soft goats-milk chevre. Brands like Meredith Dairy are fantastic, and have a soft, lemony note as well as a gentle, creamy bass.

Preparation couldn’t be easier. Simply place the salmon, chevre, crème frâiche and the juice of the lemon into your food processor and give it a whiz.

Finely chop your coriander and chives and stir them through the mixture. Have a quick taste, and add as much pepper as you feel necessary — salt probably isn’t needed.

Spoon your pâté into a ceramic bowl, a flat tapas dish or a clean glass jar for that urban-cafe look. Add a sprig of chopped coriander on top for a finishing touch. This is one of those rare occasions in which crostini are permissible, and some sliced Polish sour pickles wouldn’t go astray, either. All that’s left to do now is open a bottle of riesling from the Clare.

#HisenseHack: if you’ve got the budget, Holy Goat’s La Luna cheese is some of the best in the world — and it goes pretty damn well with smoked salmon. Just saying…

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