Recipe for homemade Smoked Salmon Paté – cheaper than store-bought and even more delicious

1 cup (150g) smoked salmon off-cuts, finely chopped
two-thirds cup of cream cheese
1 heaped tablespoon of very finely chopped red onion
2 tbs plain yoghurt
2 tbs tangy mayonnaise
finely grated zest of one lemon
juice of half a lemon
1 heaped tablespoon of very finely snipped chives (tip: use scissors)
¼ tsp freshly ground black pepper
to garnish:
caper berries or tiny non-pareilles capers (the non-pareilles capers from Woolworths are very good)
pickled radish
micro rocket leaves

How to
Place the salmon in your food processor and pulse until it is fine. Add the cream cheese and onion and pulse until it’s mixed through.

(I like texture to my smoked salmon paté, so I don’t make it too fine. If you like it finer, blend it longer, and if you want it really gourmet smooth, simply push it through a sieve at the end.)

Add the yoghurt, mayonnaise, lemon zest and lemon juice and blitz to mix. Add the chives and black pepper and pulse once or twice to blend it in. Taste to see if it needs salt. If you want it tangier, stir in a bit of extra lemon juice. If you want a cheekier bite, add some more black pepper.

Transfer to a serving bowl, cover with cling film and place in the fridge until you use it. This smoked salmon paté definitely improves with standing, so try to give the flavours and hour or two to mingle before you serve.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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