Waitrose and Partners
Hot smoked salmon pâté with poppy seed crackers

Hot smoked salmon pâté with poppy seed crackers

A rich smoky pâté with crisp crackers – the ideal relaxed starter to make ahead. Switch the poppy seeds to black onion seeds, a little caraway, or cracked pepper, if liked.

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  • Serves6
  • CourseStarter
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluscooling

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  • 2 x 150g packs hot smoked Scottish salmon slices
  • 125g crème fraîche
  • 125ml double cream
  • tbsp creamed horseradish
  • 1 unwaxed lemon, 1 tbsp juice, or to taste, plus zest and wedges, to serve
  • ¼ x 20g pack dill, leaves only, plus extra to garnish
  • 100g pack smoked salmon, cut into strips
  • 50g jar salmon caviar

For the crackers

  • 150g pasta flour 00 grade, plus extra for dusting
  • ½ x 7g sachet instant yeast
  • 1 tsp golden caster sugar, plus a pinch
  • 50ml extra virgin olive oil
  • 1 tsp sea salt flakes
  • 2 tsp poppy seeds
  • 1 British Blacktail Free Range Medium Egg white, lightly beaten


  1. Put the hot smoked salmon, crème fraîche, double cream, horseradish, lemon juice and dill into a food processor, and pulse until the mixture forms a smooth pâté, but retains some texture. Season and add more lemon juice if necessary. Spoon into individual dishes or a large serving dish. Cover and chill until needed.

  2. To make the crackers, reheat the oven to 200ºC, gas mark 6. Line 3 large baking trays with baking parchment and dust with flour. Dissolve the yeast and a pinch of sugar in 75ml warm water, leave for 5 minutes or until it begins to froth, then stir in 1 tsp sugar and the olive oil. Combine the flour, salt and 1½ tsp poppy seeds in a large bowl. Make a well in the centre and slowly pour in the yeast mixture, using a fork to incorporate from the outside as you go, then using your hands to bring it into a smooth, soft dough.

  3. Divide the dough into 12 equal-sized balls. Lightly dust a clean work surface with flour. Roll the dough pieces out into thin ovals, 15-17cm long. Place 4 on each tray, leaving plenty of space between them. Lightly brush with egg white, then scatter with the remaining poppy seeds. Bake in batches, 10-12 minutes each time, until golden and crisp. Transfer to wire racks to cool.

  4. Serve the pâté topped with strips of smoked salmon, salmon caviar, dill leaves, lemon zest and coarsely ground black pepper, with lemon wedges to squeeze over and a stack of crackers on the side.

Cook’s tip

If you need something speedier, make the pâté but choose a pack of crackers from the wide selection at Waitrose.


Typical values per serving when made using specific products in recipe


2,060kJ/ 495kcals



Saturated Fat












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