Smoked Salmon Pâté

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

9 ounces smoked Tartan Quality Mark salmon slices
12 tablespoons salted butter
Lemon juice, to taste
1 tablespoon cognac or dry white vermouth
Ground black pepper
1/2 cup heavy cream, whipped lightly

Cooking Directions:

1. Cut the salmon into small pieces.
2. Heat the butter gently and remove immediately from the heat once it has melted.
3. Pour melted butter into a food processor, add the salmon and process until the mixture is very smooth. Add a little lemon juice, the cognac or dry white vermouth and mix throughly, seasoning with a little black pepper.
4. Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.
5. Fold in the cream evenly and lightly.
6. Scoop the pâté either into individual ramekins or one larger bowl.
7. Serve with Melba toast and a wedge of lemon.
   

Makes 6 servings.

Recipe and photograph kindly provided by Scottish Quality Salmon.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.