A few weeks back I shared the recipe for my Smoked Mackerel & Wasabi Paté which I made to take along to a friend’s sake party.
The other dish I made was a second fish pate using hot smoked salmon. Once again, this no-cook recipe combines just three ingredients. It’s incredibly quick and easy to make and really delivers on flavour.
Don’t worry too much if your supermarket sells hot smoked salmon or crème fraiche in slightly different quantities – as long as you are reasonably close to the ratios below, the recipe will work just fine.
Hot Smoked Salmon Paté
This fish paté is very quick to make and perfect to take along to social gatherings when you’ve been asked to bring something that doesn’t need cooking or heating once there. If making to take to a party, I double or triple the quantities below. If not being eaten straight away, store in the fridge until needed. It will last 2-3 days.
185 grams hot smoked salmon
150 ml crème fraiche
40 grams finely sliced spring onions, white and greens
Note: I use full fat creme fraiche for this recipe but as there’s no cooking or heating, you could certainly substitute low fat. You may need to use a little less as the low fat version is sometimes a touch runnier in texture.
- Peel the skins away from the hot smoked salmon fillets – they should come away very easily.
- Use your fingers or a fork to break up the fish into a mixing bowl before adding the crème fraiche.
- Use a fork to combine, breaking down any larger pieces of fish as you work and continue to work the mixture until the fish is thoroughly broken down and distributed through the crème fraiche.
- Add the spring onions and mix thoroughly again to ensure they are evenly distributed.
- Serve with toast or crackers, or refrigerate until needed.
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