This is a quick, easy and really tasty dish to serve as a simple starter or light lunch. Serve with lots of salad leaves – such as mixed herbs or wild rocket – and wonderful fresh crusty bread and it will look as if you are serving up something special that took hours to create. For an even smoother pate, blend all the ingredients in a food processor. This recipe would also be delicious served on crackers for a healthy snack.
- 213g can wild red salmon, drained
- 1tsp lime juice (or to taste)
- 60g full fat soft cheese
- 1tbsp double cream
- Salt and pepper, to taste
- To serve:
- Crusty bread
- Fully prepared wild rocket
- Slices of lime
Tip the drained salmon into a bowl and carefully remove any skin or bones. Flake the salmon and add the lime juice followed by the cheese and double cream. Mix gently.
Season to taste with salt and pepper and a little more lime juice, if it needs it.
Divide the pate mixture into two small (100ml) ramekins, and level the surface, then cover and chill in the fridge for about an hour or if you are happy with consistency of the pate as it is serve straight away.
Serve the salmon pate thickly spread on slices of crusty bread with a little wild rocket.
If you like the consistency of the pâté as you make it then there is no need to chill the pâté, just serve it straight away.