Smoked Salmon Pate

Matt Robinson has created this delicious pâté which is ideal for a starter or light summer lunch served with a melba toast or fresh bread. It’s a great one for entertaining as it’s so easy to make and set aside.

•  Serves 6 (1 portion = 12g)

Ingredients:

70g smoked salmon

100 g double cream

40 g cream cheese

10 g fresh dill

10 g fresh chives

1 g salt

A small zest of lemon

 

Method:

  1. Firstly, pop your fresh smoked salmon into the blender and blitz whilst slowly adding the double cream.
  2. Whilst this is blitzing, get a separate bowl and combine the cream cheese, fresh dill, fresh chives, salt and lemon zest – taste to check the seasoning.
  3. Then take the blended salmon and fold into the cheese and herb mix and combine well.
  4. To recreate the Bluebird pâté, spoon into mini Kilner Jars and chill in the fridge for a few hours until set. If you don’t have the kilner kars then ramekins work well too.
  • For an extra serving tip, serve with pickled cucumber.

 

Follow our Head Chef Matt on twitter @chefrobbo