salmon mouuse

Smoked salmon, dill & lemon paté


Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

  • Prep: 5 mins
  • No cook
  • Easy
  • Serves 4 as a starter, 8 as a dip


  • 150g smoked salmon, trimmings are fine
  • 200g tub soft cheese
  • 1 tbsp crème fraîche, only if you have some
  • juice half a lemon
  • small bunch dill or chives, chopped
  • breadsticks or granary toast, to serve


  • STEP 1

    If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

  • STEP 2

    Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.