Name: Smoked salmon, dill & lemon paté
Prep time: 5 min
Total time: 5 min
Yield: Serves 4 as a starter, 8 as a dip
Cuisine: British
Ingredients: 150g smoked salmon trimmings are fine; 200g soft cheese; 1 tbsp crème fraîche only if you have some; juice half a lemon; small bunch dill or chives chopped; breadsticks or granary toast, to serve

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Smoked salmon, dill & lemon paté

Smoked salmon, dill & lemon paté

Barney Desmazery

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Serves 4 as a starter, 8 as a dip

Easy

Prep: 5 mins

No cook

A star rating of 4.8 out of 5.82 ratingsRate

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Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

150g smoked salmon

trimmings are fine
200g soft cheese
1 tbsp crème fraîche

only if you have some
juice half a lemon
small bunch dill or chives

chopped
breadsticks

or granary toast, to serve

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Nutrition: per serving (4)

kcal225
fat18.9g
saturates11.6g
carbs0.2g
sugars11.6g

low
fibre0.2g
protein13.6g

high
salt2.2g

Method

step 1

If you aren’t using smoked salmon trimmings then chop the smoked salmon into small pieces. Tip the 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.

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A star rating of 4.8 out of 5.82 ratings

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