Smoked Salmon or Trout Pate (Weight Watchers/Core)
MAKE IT SHINE!
ADD YOUR PHOTO
This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.
- Ready In:
- 10mins
- Serves:
- Units:
ingredients
- 150 g smoked salmon, pieces (or smoked trout)
- 1 lemon, zest of, finely grated
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon horseradish sauce
- 200 g low-fat cream cheese
- 15 g fresh dill
- ground black pepper
directions
-
Method 1:
- Place all ingredients (except the pepper) in a food processor and process until everything is well combined but NOT completely smooth.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
-
Method 2:
- Cut the salmon into small pieces.
- Mix all ingredients (except the pepper) together well in a bowl.
- Season with ground black pepper to taste.
- Cover and chill for 12 hours.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Wendy-Bob
Contributor
@Wendy-Bob
Contributor
"This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This is core or 2.5 points per serving. I have made with smoked salmon and smoked trout and both taste good. This is a really great recipe to use either as a starter to take have for lunch on some rye crispbreads, etc. Please note that this really needs to chill for 12 hours to be at it's best, but I have eaten it straight away in the past and it's still good.