Smoked salmon pâté, pickles, toast and dill
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This easy smoked salmon pâté recipe from Lewis de Haas is made with LEAP wild Alaska smoked salmon. It comes together in a flash and is perfect for a quick and colourful starter, or an indulgent but light brunch.
First published in 2023
Ingredients
Metric
Imperial
Pâté
- 100g of smoked salmon
- 100g of crème fraîche
- 50g of chopped chives
- 10ml of lemon juice
- 5g of Maldon salt
Pickles
- 1 beetroot, thinly sliced
- 1 radish, thinly sliced
- 50ml of white wine vinegar
- 50g of caster sugar
- 1 tsp fennel seeds
- 1 tsp black peppercorns
To serve
- 4 slices of sourdough bread, toasted
- 50ml of olive oil
- sprig of dill, to garnish
SAVE RECIPE
Method
1
For the pâté, finely chop the smoked salmon, place in a mixing bowl and add the crème fraiche, chives, lemon juice and salt
- 100g of smoked salmon
- 100g of crème fraîche
- 50g of chopped chives
- 10ml of lemon juice
- 5g of Maldon salt
3
Bring the vinegar, sugar, fennel seeds and black peppercorns to the boil with 50 ml water. Pour over each vegetable ensuring the vegetables are covered
- 50ml of white wine vinegar
- 50g of caster sugar
- 1 tsp fennel seeds
- 1 tsp black peppercorns
4
To assemble, spoon some of the pâté onto the toast, place some of the pickles on top, drizzle with olive oil and finish each slice with a sprig of dill
- 4 slices of sourdough bread, toasted
- 50ml of olive oil
- sprig of dill, to garnish
First published in 2023
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