Salmon pate might sound a little posh but this recipe is so easy you can make it whenever you fancy something a little different for a snack or as a healthy topping on a crisp bread as a starter.
Don’t be put off by the word pate, there is no tricky work involved here at all and this is a recipe that you can make up and then use for the rest of the week.
I tend to make up this pate after cooking salmon for a main meal in the house, I cook up a little more than I need and then the next day I use the spare fish to make the pate, alternatively, you can cook up the salmon specifically just for this pate – it really is up to you.
I like to use dill in this recipe because I think it works perfectly with the flavour of the salmon and is lovely and delicate but if you are not a fan then you can always use a bit of parsley or even some chilli flakes to give it a little kick if you prefer.
- 180g cooked salmon fillets (skin and bones removed)
- 200g quark
- 1 tbsp lemon juice
- 1 tbsp dill
- Black pepper to taste
- Place all of the ingredients into a food processor and then blend until the mixture is at a consistency that you like.
- Add your seasoning of black pepper according to your taste.
Syn-Free on Extra Easy and Original