Mamta's Kitchen

Smoked Salmon Pate 1

Smoked Salmon Pate 1

Mamta Gupta

This is a quick and tasty pate to make at home. You can buy 'off-cuts' of smoked salmon, since you are going to mash or flake them finely anyway. Serves 4


  • 250 gm. smoked salmon (fish)

  • 250 gm. cream cheese (not fat free)

  • 200 ml. mayonnaise

  • 1/2 tsp. mustard

  • 1/2 tsp. fresh lemon juice

  • 1 tsp. chopped dill, fresh

  • A large pinch of freshly grated black pepper

  • 1 tsp. finely chopped fresh dill(optional)


  1. Place salmon, cream cheese and creme fraiche in a food processor and blend.

  2. Take out in a bowl, add lime juice, salt-if needed, black pepper and dill, if used.

  3. Mix well and transfer to a tub. Keep covered in a fridge.

  4. Serve with fresh bread slices or crackers. It can also be used as a sandwich filling or with hot pitta bread.


  • Another way of serving:

  • Wet a serving bowl thoroughly and immediately line it with cling film, leaving enough cling film hanging over to fold over and cover the dish.

  • Place a couple of sprigs of fresh dill at the base.

  • Fill in the pate and fold cling film over. Refrigerate.

  • Just before serving, take out of the fridge, open the cling film, and turn the bowl up-side-down on to a serving plate. Gently tap the base of the bowl. Lift bowl up, easing the Pate out onto the plate. Peel off the cling film.

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