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Ingredients

Method

  • STEP 1

    If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

  • STEP 2

    Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Goes well with

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A star rating of 4.8 out of 5.43 ratings
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