Hot smoked salmon pâté with poppy seed crackers

Name: Hot smoked salmon pâté with poppy seed crackers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 150 g packs hot smoked Scottish salmon slices; 125 g crème fraîche; 125 ml double cream; 1½ tbsp creamed horseradish; 1 unwaxed lemon, 1 tbsp juice, or to taste, plus zest and wedges, to serve; 20 g pack dill, leaves only, plus extra to garnish; 100 g pack smoked salmon, cut into strips; 50 g jar salmon caviar

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.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseStarter
Prepare30 mins
Cook25 mins
Total time55 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 x 150g packs hot smoked Scottish salmon slices
125g crème fraîche
125ml double cream
1½ 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

Method

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.
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.
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.
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.