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Smoked salmon cheese pate
Average rating:
Lesley Waters' creamy cheese and smoked fish pate is delicious with salad and crunchy, garlicky bruschetta toasts.
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Serves: 4
Ingredients
This pate is also delicious when made with hot smoked trout fillets or mackerel.
- 125g(4½ oz) hot smoked salmon, skinless fillet
- 150g (5½ oz) lacto-free soft white cheese
- 2tsp horseradish sauce or wasabi
- Squeeze of lemon
- 1tsp cracked black pepper
To serve
- 1 small ciabatta or country loaf, cut into eight slices
- 1 large garlic clove, peeled
- 2 oranges, peeled, segmented
- 1 bunch watercress, washed and picked
- Olive oil to drizzle
Method
- Flake the salmon into small pieces and place in a bowl with the soft white cheese. Add the horseradish, lemon and pepper and gently mix together.
- Pre-heat a griddle pan until hot. Add the bread and cook for 1-2 mins on each side until lightly toasted and charred. Rub each toasted slice with the garlic clove.
- Spread the pate on the toasted bread and put onto serving plates.
- Toss the orange segments, watercress and olive oil together and serve on the side. Serve straight away.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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