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
Similar Recipes
More Recipes
-

Surekha Dongargaonkar
-

Nutan Shah
-

Karuna Naveen Chandwani
-

Darshana Patel
-

Soegianto
-

Low Calorie Tortilla Bread Pizza
Yummy everyday
-

Arezu
-

Tasty Veg Cooking
-

Brenda
-

Diana Nelson
-

angela.walston
-

Brenda
-

T' Jim's New Orleans Red Beans & Rice
King-Crimson
-

Urshila
-

Megan Penman
-

Sonam Goyal
-

Paran Verma
-

Anny Plummer
-

Shahar Cohen


















Comments