Quick Smoked Salmon Pate
During the time I was co-host of Fresh with The Australian Women’s Weekly on the Nine Network, 2000 – 2008, I went to Wales and Ireland to film some location stories. One of these was at the Connemara Smokehouse where the same family has crafted traditionally-smoked wild Atlantic seafood for over 40 years. After interviewing Graham Roberts, one of Rick Stein’s Food Heroes and watching the process, this is one of the quick recipes I made.
50g butter, softened
150g smoked salmon, chopped or smoked salmon offcuts
1 tablespoon (20mls) fresh lemon juice
Freshly ground black pepper
1/3 cup (80mls) cream, lightly whipped
To serve: brown bread and butter
- Beat butter with a wooden spoon in a medium-sized bowl. Stir through the salmon, lemon juice, salt and pepper and beat together with a fork. Fold through the cream.
- Serve with brown bread and butter, if desired.