You guys know I love my salmon. You can almost say that they swim in our blood. This is a really great way to use smoked salmon. This pate is easy to make and really good. Perfect salty summer food.
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Serves 4

7 oz smoked salmon
7 oz cream cheese
3 oz creme fraiche
juice from 1/2 lemon
1 tablespoon chopped dill
salt and white pepper

  1. Place all the ingredients in a blender and blend until you have a coarse pate.
  2. Season with salt and white pepper.
  3. Fill 4 small glass jars with the pate and seal with the lids.
  4. Keep in the fridge until serving with toast and watercress.


Serve with toast and a dry white wine.
Photography by Colin Cooke

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