Description
This smoked salmon, dill, and lemon paté is a quick and elegant starter that’s perfect for entertaining. Combining creamy soft cheese and tangy crème fraîche with the smoky flavor of salmon and fresh herbs, this paté offers a smooth, flavorful spread that’s delicious served with warm granary toast or crisp breadsticks.
Ingredients
Scale
Main Ingredients
- 150g smoked salmon (trimmings are fine)
- 200g tub soft cheese
- 1 tbsp crème fraîche (optional)
- Juice of half a lemon
- Small bunch of dill or chives, chopped
- Breadsticks or granary toast, to serve
Instructions
- Prepare the salmon: If not using smoked salmon trimmings, chop the smoked salmon into small pieces to ensure even blending.
- Blend the base: Place the soft cheese, crème fraîche (if using), and lemon juice into a food processor. Season generously with black pepper. Blitz the mixture to combine and reach your desired creaminess.
- Add the salmon: Add the smoked salmon to the food processor. Pulse several times for a chunky paté or continue blitzing if you prefer a smooth, pink texture.
- Incorporate herbs: Stir the chopped dill or chives into the paté by hand until well distributed.
- Serve: Spoon the paté into a large bowl or divide into smaller bowls. Serve alongside warm granary toast as a starter or with breadsticks as a dip.
Notes
- Use smoked salmon trimmings for a budget-friendly option without compromising flavor.
- Crème fraîche is optional but adds extra creaminess and tang.
- Adjust the lemon juice to taste, adding more for a tangier paté.
- Paté can be made ahead and refrigerated for up to 24 hours; bring to room temperature before serving.
- For a different herb flavor, try substituting parsley or basil instead of dill or chives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Starter
- Method: Blending
- Cuisine: British
Keywords: smoked salmon paté, dill paté, lemon salmon spread, creamy salmon dip, easy starter recipe
