Smoked salmon pate recipe from the inclusive world of Dame Fandango

miscellaneous | smoked salmon pate

Serves 4

This is absolutely delicious. My 80 year neighbour called whilst I was making a batch one evening and was impressed that I was making my own pate - but it's ridiculously easy to make. She also loved it, and ordinarily she wouldn't touch dairy or wheat-free dishes! So, you could easily give this to someone who eats dairy and I would be very surprised if they knew the difference.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 salmon fillet
3-4 smoked salmon slices (you can use more, depending on how smoky you want the pate)
3 oz (approximately 1/3 225g tub) tofu
1/3 of a lemon (or ½ if you prefer more a more tangy flavour)
1 tbsp dairy free mayonnaise
Black pepper

Method...

Cook the salmon fillet in foil in oven 170ºC for 25 minutes.
Put in blender with rest of ingredients.

Maybe serve with...

This is great on toasted bread with dairy-free spread and a good cup of tea! Or, served on top of a baked potato. If you have guests, you can serve on top of baked little new potatoes - just score the tops in a cross and gently push the potato at the base to make the cross protrude, then fill with a tsp of salmon pate. Arrange on a platter and sprinkle with tiny cubes of cucumber with the skin peeled off, and black pepper - maybe dill or finely chopped chives if you have them.

For those able to eat dairy ...

Use cream cheese instead of mayonnaise and tofu .

For those able to eat wheat...

Serve with any wheat bread or little blinis etc.

If you have tofu left, see the kipper pate recipe and the creamy spring onion and cucumber dip recipe. If you have smoked salmon left, see the onion and chilli relish recipe and the salmon croquettes.

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