Smoked salmon pâté

Serves: 4

Smoked salmon pâté

If you make the pâté with smoked salmon trimmings this works out as a very economical first course or lunch.


  • 240g smoked salmon, slices or trimmings
  •   200g crème fraiche
  •   30g unsalted butter, softened at room temperature
  •   10g dill
  •   1 tablespoon capers in vinegar, drained
  •   Zest and juice of ½ lemon


  1. Place all the ingredients into the bowl of a food processor and add a grind or two of black pepper. Process for a few seconds until smooth but don’t overwork the mixture. Spoon into a bowl, cover and chill until ready to serve.