Smoked Salmon pate

We love this creamy traditional Scottish smoked salmon pate. It works really well with pasta, oatcakes, toasted sourdough and you can even make a delicious smoked salmon and prawn terrine with this recipe. My favourite has to be traditional Scottish smoked salmon pate on my home made Scottish oatcakes.

This pate can be made with smoked salmon trimmings for an inexpensive pate but I like to make it with a good quality smoked salmon. I’ve detailed the Scottish smoked salmon I used for this recipe below. It’s a really high quality smoked salmon and has a delicious taste. The company have a variety of smoked salmon products which are produced here in Scotland.

As mentioned above this pate can be made with smoked salmon trimmings and it makes this pate really inexpensive to make. Check with local producers of Scottish smoked salmon for trimmings or you can sometimes find them in the supermarket. I personally prefer to use the Scottish smoked salmon slices and like the taste that these give. It does cost a little extra to make with the slices but its worth it and the texture and taste in my opinion is superior. It makes the perfect silky smooth scottish smoked salmon pate.

The Best Bits about this Recipe:

  • This recipe works really well as a base recipe for many recipes. You could double the recipe and turn it into a large traditional Scottish smoked salmon terrine or shape into mini well oiled ramekins for mini individual portions.
  • The pate works really well as a filling for sandwiches or even as a pasta sauce and you can also freeze extra portions for future use.
  • This pate is so easy and quick to make and you can put it together in a few minutes and store it in the fridge for a make ahead starter idea to a meal.
  • This smoked salmon pate makes the perfect starter to a traditional Scottish meal night or a lovely light lunch with a fresh salad.
  • You can pair this recipe up with my homemade traditional Scottish oatcakes recipe to make the perfect Scottish snack.

The recipes linked below would work really well with my Smoked Salmon Pate recipe.

Tips for making this recipe…

  1. You can use smoked salmon trimmings instead if you can get your hands on them. They do cut the cost down a little and still have a good taste. You can get them from Scottish smoked salmon producers or try your supermarket.
  2. The double cream I used is pretty thick in this recipe but thinner double cream will work just as well. You could also substitute the thick double cream for cream cheese if you prefer a slightly cheesier taste.
  3. If your making for a dinner party this recipe can be made ahead in advance and left to chill in the fridge overnight. This will save a bit of time.
  4. Use a good quality smoked salmon. I like to use a good quality smoked salmon like the one from my Scottish supplier below:
gallery/logo

https://highlandsmokedsalmon.co.uk/

The shores of the Scottish Highlands have long been famed for their crisp clear waters containing the very best of Salmon. Here at Highland we understand and honour that legacy of quality, enhancing the best of raw materials to satisfy the most demanding of palate.

Equipment you will need…

  1. You will need a mini food processor or if that is not available then a large food processor or a blender. You might need to use a spatula to scrape down the sides of the blender as preparing.
  2. Some nice pottery to store your traditional Scottish smoked salmon pate in. I love the pottery from Lochbroom its adorable and very Scottish looking.

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Scottish Smoked Salmon Pate Recipe

Serves 4-6 as a starter

225g of smoked salmon slices or trimmings

50g of unsalted butter

1tbsp of olive oil

1tbsp of lemon juice

3 1/2tsp of double cream

freshly ground black pepper

Recipe Instructions:

  1. Blend the olive with the butter until smooth in a mini food processor.
  2. Add in the lemon juice, double cream and blend again until smooth.
  3. Add in the smoked salmon slices and (if you desire) a pinch of sea salt.
  4. Blend until you reach your required texture. I like mine smooth, if I’m making a terrine I like a little texture in there.
  5. Serve into a decorative bowl and serve with freshly made Scottish Oatcakes.

If you enjoyed this recipe please feel free to pin it to your favourite pinterest board below. Enjoy! 🙂

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