Smoked Salmon Pâté Recipes

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

Steps:

• Grease and line a loaf or terrine tin (about 650g) with cling film - if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).
• In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don't overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.
• To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Steps:

• To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
• Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
• Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
• Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
• Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.