Smoked salmon pate

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 1 pack of smoked salmon trimmings ( if you're going to line the ramekin then you need some smoked salmon slices too)
 250g cream cheese
 1-2 tblspn creamed horseradish ( or add a little cream to any horseradish )
 1/2 lemon juice and zested
 A few chives

1

Line 4 small ramekins with cling film

2
3
4
5

Put 3/4 of the salmon into a food processor

6
7
8
9

Divide the remaining salmon between the ramekins and put on top of the cling film . If wanting to surround the pate in salmon line the whole ramekin but make sure you have an overhang to cover the top of the pate.

10
11
12

Add remaining ingredients to the food processor and pulse until all chopped and combined

13
14
15
16

Taste and season with more lemon juice or horseradish if needed

17
18
19
20

Put on top of salmon trimmings , pushing down to ensure a flat base

21
22
23
24

Bring over the cling film to cover the top and chill or freeze until needed

25
26
27

Serve upside down so the trimmings are on the top . Serve with whole meal toast and lemon wedge garnish

28
29
30
31

If freezing remove from freezer the night before and take out of ramekins . Serve as above

32
33
34
35

If liked you could add capers to the mix or use dill instead of chives

Category,

Ingredients

 1 pack of smoked salmon trimmings ( if you're going to line the ramekin then you need some smoked salmon slices too)
 250g cream cheese
 1-2 tblspn creamed horseradish ( or add a little cream to any horseradish )
 1/2 lemon juice and zested
 A few chives

Directions

1

Line 4 small ramekins with cling film

2
3
4
5

Put 3/4 of the salmon into a food processor

6
7
8
9

Divide the remaining salmon between the ramekins and put on top of the cling film . If wanting to surround the pate in salmon line the whole ramekin but make sure you have an overhang to cover the top of the pate.

10
11
12

Add remaining ingredients to the food processor and pulse until all chopped and combined

13
14
15
16

Taste and season with more lemon juice or horseradish if needed

17
18
19
20

Put on top of salmon trimmings , pushing down to ensure a flat base

21
22
23
24

Bring over the cling film to cover the top and chill or freeze until needed

25
26
27

Serve upside down so the trimmings are on the top . Serve with whole meal toast and lemon wedge garnish

28
29
30
31

If freezing remove from freezer the night before and take out of ramekins . Serve as above

32
33
34
35

If liked you could add capers to the mix or use dill instead of chives

Smoked salmon pate