HOT SMOKED SALMON PATE

Ready in 30 minutes, plus cooling

INGREDIENTS


350g lightly smoked salmon fillets
100g cream cheese
100g Greek yoghurt
Zest of 1 lemon, plus 1 tbsp juice
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
3 tbsp capers, rinsed and chopped


METHOD


1. Preheat the oven to 200°C/180°C fan/gas 6. Place the salmon fillets in a roasting tin, skin side down, and roast for 15-20 minutes until cooked through. Remove the skin and set aside to cool.

2. Combine all the remaining ingredients in a medium bowl and season to taste using plenty of black pepper. Flake the salmon over and combine well. Add more lemon juice if needed and check the seasoning. Spoon into six pots, cover and chill until needed. Serve with Melba toast, extra lemon and a salad of fennel and herbs.

DISCOVER MORE RECIPES

LOVE OUR RECIPES?

Why not become a member and receive a copy of Candis each month

BECOME A MEMBER

SUBSCRIBE TO OUR FREE NEWSLETTER