Smoked salmon pâté with crispbread, fennel and apple salad
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Louise Robinson's stunning smoked salmon pâté recipe is flavoured with a hint of cayenne pepper and served with a crisp fennel and apple salad. Spread the pâté onto crispbreads for a refined and delicious lunch, or prepare ahead of your next dinner party for a simple, elegant canapé.
First published in 2018
Ingredients
Metric
Imperial
Smoked salmon pâté
- 200g of smoked salmon, roughly chopped
- 1 pinch of cayenne pepper
- sea salt
- freshly ground black pepper
- 300ml of whipping cream
- lemon juice, to taste
To serve
- 2 small fennel bulbs
- 2 green apples
- 1 lemon, juiced
- 1 handful of pea shoots
- extra virgin olive oil, to drizzle
- Peter's Yard original crispbreads
SAVE RECIPE
Equipment
- Food processor
Method
1
Place the smoked salmon in a food processor with a large pinch of cayenne. Blend for 2–3 minutes until smooth. Place in the fridge for 30 minutes to chill
2
Place the salmon back into the food processor and blend again for 2–3 minutes. Slowly pour 150ml of the cream into the processor while it is running. Pass the mixture through a sieve into a bowl and refrigerate
3
Whip the remaining 150ml of cream in a large bowl until soft peaks form. Gently fold the cream into the smoked salmon mixture until combined
4
Add a squeeze of lemon and season to taste. Spoon the pâté into 4 small dishes or ramekins and chill for at least 2 hours before serving
5
When you are ready to serve, finely slice the fennel and apple and toss in the juice of a lemon. Add to a bowl along with the pea shoots, season with salt and pepper and a drizzle of olive oil. Serve with the smoked salmon pâté and crispbreads
First published in 2018
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