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Lisa Faulkner's Smoked salmon pate
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This was always another favourite for Christmas Day or Boxing Day tea. My mum had a fish mould that she used to serve it in, which I have done at times when I’ve wanted to recreate that 80s feeling! It’s super-easy and can be whipped up in minutes. - Lisa Faulkner
200 g smoked salmon, cut into pieces
50g unsalted butter, softened
1–2 tablespoons lemon juice
4 tablespoons double cream
a pinch of cayenne pepper
a small handful of freshly chopped chives
salt and freshly ground black pepper
melba toast, to serve
1. Put the smoked salmon pieces and the butter in a food processor or blender and blitz until smooth.
2. Add the lemon juice to taste, followed by the cream, cayenne
pepper and chives.
3. Check the seasoning and divide the p.t. between 4 ramekin
dishes. Cover with cling film and chill in the fridge for at least
30 minutes to firm.
4. Serve with melba toast.