Smoked Salmon Paté

Who said paté is boring?

We see it as a little treasure chest of flavour: smooth yet bold, ready to turn any starter into something that speaks of care, elegance, and… artisanal smoking.

Today we’re sharing an easy, quick, and super versatile recipe: our smoked salmon paté — perfect for a casual but refined dinner, or to elevate a simple homemade aperitivo.

Ingredients:

• 200g Smokin’ Brothers Smoked Salmon (trimmings work perfectly too!)
• 100g unsalted butter (here’s some advice on how to use salted vs. unsalted butter)
• 100g cream cheese
• 50g cress
• 1 lemon
• Salt
• Pepper

Method:

1. Place the smoked salmon, softened butter, cream cheese, lemon juice, and cress in a food processor.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.

Transfer to a small serving bowl and garnish with a few fresh cress leaves.
Serve with toasted bread (wholegrain or rye is ideal) and, why not, some crunchy vegetables like celery, cucumber, or fennel.

A little big lifesaver
This paté keeps well in the fridge for a couple of days and will save the day when unexpected guests show up. Smooth, flavourful, and perfect for spreading, make it now and keep it ready for when you need it.

Missing the main ingredient? You can get our smoked salmon right here!

Credits:
Foodstyling and recipes: Kerstin Hartwig