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Hot smoked salmon paté

Prep 5 minutes | No cook | Serves 4 as a starter or 8 as a dip

Five minutes is all you need to whip up this creamy #smokedsalmon paté, great served as a dip or starter.

Smoked salmon, dill and lemon paté


Serves 8

  • 100g #colonsaysmokery hot smoked salmon, trimmings are fine

  • 80g soft cream cheese or mascarpone

  • 2 tbsp double cream or crème fraîche

  • 1 tbsp horserdish sauce

  • 6g parsley, finely chopped

  • 2 pinches black pepper

  • breadsticks, granary toast or mini-oatcakes to serve



  1. Flake the salmon into small pieces. Tip the soft cheese, cream or crème fraîche and horseradish sauce into a food processor, season generously with black pepper and blitz to your liking. Add the salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

  2. Stir the parsley into the paté and spoon into a bowl and serve with warm toast or oatcakes as a starter or with breadsticks as a dip.

“This is the perfect recipe to serve as a canapé with drinks - either spread on oatcakes or in a bowl with breadsticks to dip and enjoy.”


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