Smoked salmon, dill & lemon paté
Serves 4 as a starter, 8 as a dip
Easy
Prep:
No cook
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Skip to ingredients
Showing items 1 to 3 of 6
- 150g smoked salmontrimmings are fine
- 200g tub soft cheese
- 1 tbsp crème fraîcheonly if you have some
- juice half a lemon
- small bunch dill or chiveschopped
- breadsticksor granary toast, to serve
Nutrition: per serving (4)
- kcal225
- fat18.9g
- saturates11.6g
- carbs0.2g
- sugars11.6g
- fibre0.2g
- protein13.6g
- salt2.2g
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.
