Smoked salmon Pate, served on Heatherlea Bakery’s wheaten bread.

This smoked salmon pate was provided by Mollie Cunningham and will be demonstrated at Orangefest 2016.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 255g smoked salmon (Ewings fish)
  • 110g cream cheese
  • 2 tablespoons of Clandeboye natural yoghurt
  • ½ lemon, juice only
  • 2 tbsp chopped chives (plus some extra chives to sprinkle over the top)
  • salt and freshly ground pepper

Main Instructions
  1. Place all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.
  2. Put a generous amount of the pate onto the Heatherlea wheaten bread
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