Smoked Salmon Pate

If you’ve got some smoked salmon and you’re not quite sure what to do with it, try making a smoked salmon pate. It’s great on hot buttered toast for a light lunch.


  • Smoked Salmon
  • Plain soft cheese (like Philadelphia or supermarket own)
  • A lemon
  • Freshly ground black pepper 


In a bowl, mix the smoked salmon and cream cheese, with a little grated zest of lemon and a squirt of lemon juice. 

Using a hand blender or food processor, zap the pate mix until it’s nice and smooth. If you don’t have a blender mash well with a fork (it will be a bit chunkier)

Taste and if needed adjust the seasoning with a little extra freshly ground black pepper and a pinch of salt if needed

Press into a small ramekin dish and cover with cling film or a wax wrap and refridgerate until needed. 

Will keep for a couple of days in the fridge.

Serve on hot buttered toast