zoom Hot smoked salmon pâté with pink peppercorn crackers

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    Hot smoked salmon pâté with pink peppercorn crackers

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    Hot smoked salmon pâté with pink peppercorn crackers

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes to 24 minutes
    • Total time: 40 minutes to 54 minutes 55 minutes

    Serves: 6


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

    For the crackers
    1/2 x 7g sachet instant yeast
    1 tsp golden caster sugar, plus a pinch
    50ml Spanish Extra Virgin Olive Oil
    150g superfine 00 grade pasta flour, plus extra for dusting
    1 tsp sea salt flakes
    1½ tsp pink peppercorns, roughly crushed, plus extra to sprinkle
    1 British Blacktail Medium Free Range 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 still with some texture. Season and add more lemon juice if necessary. Spoon into individual dishes or one large serving dish. Cover and chill until needed.

    2. To make the crackers, reheat the oven to 200°C, gas mark 6. Line 3 large baking trays with baking parchment and dust with flour. Dissolve the yeast and a pinch of the sugar in 75ml warm water, leave for 5 minutes or until it begins to froth, then stir in the rest of the sugar and the oil. Combine the flour, salt and the peppercorns 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 use your hands to bring it into a smooth, soft dough.

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

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

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