I’ve made this delicious smoked salmon concoction over the past few Christmases. It was originally taken from a recipe by my Baking Goddess, Mary Berry, and over the years I’ve made slight modifications based on my experiences. It is utterly delicious, hugely simple and works as well with supermarket smoked salmon as it does with the real deal that my family sends from Alaska (although the textures are somewhat different). A proper festive treat and we tend to consume it by the bucketload with whatever fizz is going after church on Christmas Day.
Smoked salmon pâté
- 150g smoked salmon
- 50g full-fat cream cheese
- 50g full-fat crème fraîche
- 1 tsp horseradish sauce (I use way more but this is a good starting amount, you can add more to taste)
- a good dash of Tabasco
- 1 tbsp lemon juice
- freshly ground black pepper
Measure the pâté ingredients into the food processor and mix briefly. Don’t let it get too smooth. See I told you it was simple! Do a taste test. I always add more Tabasco, black pepper and horseradish but it’s best to be on the safe side initially.
Mary’s original recipe serves the pate on crostini with a small slice of smoked salmon. To be honest, the pâté part is so delicious that I’ve forgone the plain salmon element for a whole pâté covered canapé. She says that you can make them up hours in advance but when I did that the bread got all soggy and the crunchy bite was exchanged for an insipid mush. Not good.
This year I plan to serve it as is, in a bowl garnished with more black pepper with the crostini on the side. Then I can scoop up as much as possible into each mouthful. With lots and lots of Prosecco. Or champagne. Or Sekt. Or my new favourite; Crémant – sparkling wine made in Alsace and very local to us here.
(Or you can do what I did yesterday morning and have a great big dollop on top of scrambled eggs. It was utterly delicious.)