Smoked salmon and lime paté

Super simple and quick salmon paté recipe, perfect for a starter of an alfresco Summer dinner or for a festive meal at Christmas or any other special occasion. Most smoked salmon pates use cream and/or cream cheese. But I use natural yoghurt and it is just as good, slightly more tangy and healthier.
Smoked salmon and lime paté
Super simple and quick salmon paté recipe, perfect for a starter of an alfresco Summer dinner or for a festive meal at Christmas or any other special occasion. Most smoked salmon pates use cream and/or cream cheese. But I use natural yoghurt and it is just as good, slightly more tangy and healthier.
Steps
- 1
Get the ingredients together. Grate the rind of half a lime and wash the fresh herbs well.
- 2
Put all the ingredients (except the capers) in the food processor, including the juice of the half lime
- 3
Blitz and then add the capers
- 4
Blitz again until you get a smooth paté texture
- 5
Serve in tartelettes like the main photo, or as canapés in this one. The paté keeps well for a day in the fridge, so it's one of those things you can make early on and take out and prepare the canapés just before serving.
- 6
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