Traditional Scottish Recipes
- Smoked Salmon Paté
You can, of course, buy paté in the supermarket or delicatessen, but if you make it yourself you can use fresh ingredients and make it to the texture you prefer.
4 ounces (125g or one stick) butter
8 ounces (250g) smoked salmon
Quarter pint (5 fluid ounces or 150ml or half cup) double cream (whipping cream), lightly whipped
1 tablespoon lemon juice
Salt and pepper to taste
Heat the butter gently in a pan until melted. Leave for 5 minutes. Place the smoked salmon in a food processor. With the machine running, add the melted butter and mix until the salmon is smooth. Remove from the processor and place in a bowl. Stir in the lemon juice and the lightly whipped cream and mix well. Place in a round dish and chill for 30 minutes before serving.
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