Smoked Salmon Pate

An authentic Scottish recipe from


- 4 ounces (125g) butter
- 8 ounces (250g) smoked salmon
- quarter pint (5 fluid ounces / 150ml ) double cream lightly whipped
- 1 tablespoon lemon juice
- salt and pepper to taste


  • Heat butter gently in a pan till melted.
  • Leave to rest for 5 minutes.
  • Place smoked salmon in a food processor.
  • While mincing, add melted butter and mix till the salmon is smooth.
  • Remove and place in a bowl.
  • Stir in lemon juice and whipped cream - mix together well.
  • Place in a suitable dish and chill for 15-20 minutes before serving.

Recipe listing . .