Refreshing salmon pâté with crudities

Give this smoked salmon, mackerel and tuna spread a try. A delicious way to enjoy fish as a starter or sandwich filler at teatime. Packed with goodness and flavour.

Course Appetizer, Breakfast, Lunch, Starter, Teatime

Cuisine Eastern Europe, Mediterranean

Prep Time 20

Total Time 20

Servings servings

Calories 395kcal

Author Ramona Sebastian

Cost £8

Equipment

food processor
bowl

Ingredients

250 g smoked salmon
1 can tuna in brine
2 fillets smoked mackerel
2 tablespoon mayonnaise
3 tablespoon yoghurt Greek style
1 tablespoon horseradish sauce
½ lemon - juice
1-2 clove(s) garlic crushed and chopped
½ teaspoon freshly ground pepper
1 pinch tarragon
50 g butter at room temperature optional
3-5 sprigs fresh dill

Metric - US Imperial

Instructions

Place all ingredients in a food processor. Try and pick all fish bones or as much as possible from the mackerel fillet if you can but it is not a must.
Give it all a good minute whizz and blend all until it forms a nice smooth paste.
Take out into a serving bowl and enjoy.

Notes

You can make this pate lumpier a lot more smoother and like I was saying earlier, it can be made a dip, a spread or it really depends on how you want and like its texture to be. The more you whizz it the smoother it will become.

I sometimes do like it lumpier, just for some extra texture so I’d just give it a few whizzes.

I do make it very smooth when I don’t have the time to pick the fish bones in the mackerel and then leave it longer in the food processor to become a nice n’ smooth and quite fluffy and velvety paste.

You decide on the texture and juggle with the yoghurt so, add more of this if you want it more like a dip than a thick pâté.

Enjoy!!

Thank you for stopping by ;-)

Nutrition