What you'll need:
- 100g full fat cream cheese
- 200g smoked salmon
- 100g creme fraiche
- Grated zest of one lemon
- Juice of half a lemon
- 2 tbsp finely chopped dill
- 1 tbsp creamed horseradish
Time: 30 minutes
Firstly, stick all of the ingredients in the recipe into a food processor. You’ll want to gently pulse the mixture until it comes together as a pate - but not too much, as you want it to have some texture.
Once you’ve got the right consistency, it’s important to taste it. Smoked salmon can be massively varied in saltiness, so see if it needs any more salt or lemon juice before you go any further.
Serve the pate in a bowl or mould it overnight in a dish in the fridge. Eat with some crusty bread, a fresh green salad, and some extra horseradish, too.
If you are looking for a deliciously perfect pairing, a beautiful Australian Pinot Gris wine from Ottelia is going to work well. We particularly like this Ottelia Pinot Gris 2016 with this smoked salmon pate!
There you have it -- an easy recipe for Smoked Salmon Pate!
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