Total Time
Prep 15 mins
Cook 0 mins

This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!

Ingredients Nutrition


  1. Melt the butter in a small saucepan, let it cool slightly.
  2. Place the salmon in your food processor.
  3. With the machine running add the butter until you have a smooth pate.
  4. Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
  5. Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
  6. Remove from the fridge 30 minutes before serving.
  7. Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
  8. Serve with homemade Melba Toast#24802 or#40247.
Most Helpful

This is good! One word of advice (something I learned after making this twice): If your salmon tastes too salty for your taste, it will still taste too salty even after adding the rest of these ingredients! Use a smoked salmon you really like!

GinnyP November 06, 2002

Suited the English very well!

sniktar February 16, 2007

I used wild smoked salmon, skin and all ( I would remove the skin for company ). It is very delicious. A bowl of ice under the serving bowl will keep it fresher longer.

Tugar357 December 31, 2004