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    Lisa Faulkner's Smoked salmon pate

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    Lisa Faulkner's Smoked salmon pate

    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

    • Christmas


    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.

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