Smoked Salmon and Dill Pate


Here’s a great way of using up leftover smoked salmon. Over the last few months I’ve been trying to boost my Omega 3 intake but the richness of smoked salmon on bagels, in salads or with scrambled eggs can sometimes be too much. This quick pate took literally two minutes to make and when padded out with creme fraiche serves around 5 – 6 people as a light lunch or starter and loses some of the strong flavour of this rich-tasting fish.

Above is just one bowl (the mixture makes around three of the above servings in total). Leftover pate is lovely on bagels or for canapés – simply top small buttered squares or triangles of good-quality brown bread (or toasted bruschetta) or as a filling for miniature pastry or tarts.

Smoked Salmon and Dill Pate

Smoked salmon from Aldi (£2.40)

Fresh Dill (around three tablespoons) (20p)

150ml half fat creme fraiche (40p)

Thinly sliced cucumbers and/or sweet gerkins (20p)

Walnut bread loaf (from M&S) or other good quality bread (£1.70)

Sea salt and black pepper


All you need to do is place the smoked salmon in a food processor and blend with the creme fraiche, black pepper and a generous amount of fresh dill. You can also add 1-2 teaspoons of horseradish sauce for added kick.


So for under £5 you have a super-swish light lunch, evening snack or starter for you and 4 – 6 friends.

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