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Salmon pâté
Serves 8 | prep 15 mins | total time
Salmon pâté
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Serves 8 | prep 15 mins | total time
Fresh and simple, this pâté is delicious served with toasted crusty bread, salted butter and a salad garnish like watercress
Rate
Nutritional information (per serving)
Calories
190Kcal
Fat
13gr
Saturates
3gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
17gr
Salt
0.6gr
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.
-
Tip Serve with Alex's preserved lemon salsa for a lovely contrast