As we start the countdown towards the Festive Season, I’m sharing a favourite recipe for Smoked and Poached Salmon Pate
A Quick, Easy Recipe that is Slimming World Friendly
As we start the countdown towards Christmas, New Year and Thanksgiving, I’m sharing a favourite recipe for Smoked and Poached Salmon Pate.
This is SUCH an easy recipe to make, and it’s also very healthy too – low in fat and high in omega 3 oils.
I make this Smoked and Poached Salmon Pate throughout the year, however, it’s a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for an elegant and delicious appetiser or as canapes for a buffet.
Try to source good quality smoked salmon, as some of the cheaper ones are very oily and quite tough.
I like Scottish smoked salmon, and there’s some lovely quality ones on offer in what are classed as budgert supermarkets, as well as specialised smokehouses.
This can be made up to two days before you intend to serve it, and I always think the flavour is better the day after making it.
If time is at a premium, then you can use ready-cooked poached salmon, as I have done in the past – it is a great time saver.
As well as serving this recipe as a starter, or as a canape, we LOVE this pate as a sandwich filler, especially for afternoon tea or my Sunday tea tray.
I have also used this recipe to fill Vol-au-Vents, with a few defrosted prawns added – it really is a very versatile recipe.
I hope you enjoy this if you make it, and please do let me know how you served it in the comments below, Karen
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Recipe for Smoked and Poached Salmon Pate
Smoked and Poached Salmon Pate
Yield:
8
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
As we start the countdown towards Christmas, New Year and Thanksgiving, I’m sharing a favourite recipe for Smoked and Poached Salmon Pate.
This is SUCH an easy recipe to make, and it’s also very healthy too – low in fat and high in omega 3 oils.
I make this Smoked and Poached Salmon Pate throughout the year, however, it’s a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for an elegant and delicious appetiser or as canapes for a buffet.
Try to source good quality smoked salmon, as some of the cheaper ones are very oily and quite tough.
I like Scottish smoked salmon, and there’s some lovely quality ones on offer in what are classed as budgert supermarkets, as well as specialised smokehouses.
This can be made up to two days before you intend to serve it, and I always think the flavour is better the day after making it.
If time is at a premium, then you can use ready-cooked poached salmon, as I have done in the past – it is a great time saver.
As well as serving this recipe as a starter, or as a canape, we LOVE this pate as a sandwich filler, especially for afternoon tea or my Sunday tea tray.
I have also used this recipe to fill Vol-au-Vents, with a few defrosted prawns added – it really is a very versatile recipe.
I hope you enjoy this if you make it, and please do let me know how you served it in the comments below, Karen
Ingredients
- 4 x 100g skinless and boneless salmon fillets
- 200g smoked salmon
- 6 tablespoons quark
- 2 teaspoons fresh lemon juice
- black pepper
- small handful of fresh parsley, finely chopped
Instructions
- Poach the salmon in a non-stick pan with enough water to cover them. Bring to the boil and then reduce the heat, cover the pan with a lid and simmer for 10 minutes, or until the salmon is cooked and looks opaque. Drain well.
- Whilst the salmon is cooking, chop the smoked salmon finely, and add the quark and lemon juice to the smoked salmon, Mix well. Season to taste with black pepper.
- Flake the poached salmon into the smoked salmon mixture, add the chopped parsley and mix well.
- Spoon into a serving bowl, or into a covered container, and chill for one hour before serving.
- Keep in the fridge for up to two days.
Notes
Ready-cooked salmon can be used if time is short
Use smoked salmon trimmings if you have any to hand
For a richer pate, add cream cheese in place of quark
Replace the fresh parsley with fresh dill
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 140Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 38mgSodium 535mgCarbohydrates 1gFiber 0gSugar 0gProtein 17g
