We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Salmon pâté
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Salmon pâté
Fresh and simple, this pâté is delicious served with toasted crusty bread, salted butter and a salad garnish like watercress
Serves: 8
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
190Kcal
Fat
13gr
Saturates
3gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
17gr
Salt
0.6gr
Alex Head, owner of Social Pantry
Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea.
See more of Alex Head, owner of Social Pantry’s recipes
Alex Head, owner of Social Pantry
Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea.
See more of Alex Head, owner of Social Pantry’s recipes
Ingredients
- 2 x 260g packs skinless salmon fillets
- 1 tbsp olive oil
- zest and juice of 1 lemon
- 1 x 120g pack smoked salmon
- 3-4 tbsp thick Greek yogurt
- 2 tbsp chopped dill
- 1 tbsp capers
Step by step
Get ahead
The pâté keeps in the fridge for 1 day.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the salmon on a baking tray, drizzle with the oil and a teaspoon of the lemon juice, and season lightly. Bake for 10-12 minutes until cooked through and starting to flake. Remove and leave to cool.
- Chop the smoked salmon roughly and place in a bowl.
- Flake the cooked salmon into the bowl using your fingers, discarding the skin.
- Mix the yogurt, 1 tablespoon of chopped dill and the lemon zest through the salmon mix. Add 1 tablespoon lemon juice. Season to taste. Scoop into a serving bowl. Scatter with the capers and remaining dill.
-
Chill for at least 2 hours, but remove from the fridge 30 minutes before serving with the preserved lemon salsa, if you like.TipServe with Alex's preserved lemon salsa for a lovely contrast