Smoked salmon pate

This smoked salmon pate is delicious and ridiculously easy to prepare. Enhance your presentation by experimenting with pretty moulds and serve with a selection of crackers or vegetable sticks.

  • 15 mins preparation
  • Makes 300 Millilitre
  • Print


Smoked salmon pate
  • 100 gram smoked salmon slices
  • 1 onion, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon tabasco sauce
  • 125 gram cream cheese, softened slightly
  • 1 tablespoon fresh parsley, chopped


Smoked salmon pate
  • 1
    Roughly chop the smoked salmon slices. Process onion, lemon juice and Tabasco sauce in a food processor until well combined.
  • 2
    Add the cream cheese and smoked salmon and process until smooth. Transfer mixture to a bowl, stir in parsley.
  • 3
    Line a 300ml capacity dish with plastic wrap. Spoon salmon mixture into lined dish, cover and refrigerate for several hours or until firm.
  • 4
    Turn pate from dish, remove plastic lining and place onto serving plate.

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