Best Scottish Smoked Salmon Paté Recipes

SCOTTISH SMOKED SALMON PATé

Steps:

• Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl.
• Blend until you will get a smooth paste.
• Add salt and pepper to taste, blend shortly.
• In another bowl beat the cream to stiff peaks.
• Fold cream into the salmon paste and spoon in a nice bowl.
• Top with some red pepper flakes if desired.
• Chill for at least 2 hours until serving.

SMOKED SALMON PATE

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.

SMOKED SALMON, DILL & LEMON PATé

Steps:

• 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.
• 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.

SMOKED SALMON PâTé

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.