Friday, 27 June 2014

Scottish Smoked Salmon Pâté

Readers, tonight is less about What Claire Baked and more about What Claire Didn't Bake…  Earlier this week, my friend and I visited Balgove Larder over in St Andrews and stocked up on some amazing local produce including smoked salmon from the Fife area.

I’d definitely recommend a trip to Balgove Larder if you are in the St Andrews area.  We had an amazing lunch (and desserts) sitting outdoors before taking a leisurely wander through the foodhall.

I picked up a decent sized pack of smoked salmon trimmings without any idea what I would do with them and after throwing some chopped into a pasta salad for lunch, was left with half a packet in the fridge.

A couple of Christmases ago, I made smoked salmon pâté for the family starter which turned out to be rather successful, but I've never got round to doing it again.   Smoked salmon trimmings are ideal to use in the recipe because you are blitzing them up with other ingredients, rather than serving straight from the pack, which looks a little less appetising than standard smoked salmon.

This makes an ideal starter for a dinner party or you can make a batch and top blinis for canapés at a drinks reception or nibbles at a buffet.

Scottish Smoked Salmon Pâté

Ingredients (Makes 1 small fridge tub!)

75g Scottish smoked salmon trimmings
100ml double cream
100g reduced fat light soft cheese
½ teaspoon lemon juice
1 teaspoon chopped dried chives
Ground black pepper to season


  1. Firstly tear strips of smoked salmon and add to a food processor.  Blend for around 30 seconds until the salmon is coarsely chopped.
  2. Switch the processor off and add in the soft cheese and half of the double cream.  Switch on and blend for a further 30 seconds, then switch off and add in the remaining double cream, lemon juice, chives and black pepper.
  3. Blend for the final time until you have a relatively smooth pâté.
    Ready to serve
  4. Remove from the food processor and serve on oatcakes.
    Delicious thick Scottish oatcakes
Store in an airtight container in the fridge for up to 72 hours.

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  1. This looks lovely, something I always wanted to try

    1. It's so easy Alison - just a few ingredients and a food processor!

  2. I love smoked salmon and we eat it loads but I have never got round to making it inot a pate. I bet it would be lovely with dill as well #recipeoftheweek

    1. I was just thinking about adding dill as I picked up my ingredients at the store. Would definitely be worth a try #recipeoftheweek