Paul Hollywood’s Smoked Salmon Pate Recipe

A Black Mountains Smokery Smoked Salmon Pate Recipe inspired by Paul Hollywood

Serves 4-6

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Ingredients

200g Smoked Salmon
100g Cream Cheese
100g Crème Fraiche
1 tbsp Horseradish Cream
2 tbsp fresh dill, finely chopped
zest of 1 lemon, finely grated
juice of half a lemon
Caper berries, to serve

Firstly, place all ingredients, bar the capers into a food processor. Pulse until a pâté forms. It should still have some texture to it and not be a purée.

Taste to check the seasoning and adjust accordingly. It may also need more lemon juice.

Serve with sliced Sourdough bread and caper berries – enjoy.

This Smoked Salmon Pâté is also excellent dolloped onto Canapé Shells or spread onto crackers.