Smoked Salmon Pate Pickled Cucumber


  • 300g smoked salmon ( best quality )
  • 100g full fat cream cheese
  • 100mls double cream
  • 1/4 tsp black pepper
  • 100g butter
  • 50mls fresh cream & fresh dill
  • Optional: extra 150g smoked salmon

Cucumber Pickle

  • 1 cucumber
  • 75mls white wine vinegar
  • 75mls castor sugar
  • 1 tbsp sea salt

Method - Smoked Salmon Pate

  • 1
    The Smoked Salmon
    Trim off any grey pieces of the smoked salmon. Place all the ingredients in a food processor and blitz ( use the pulse function to get the desired consistency). This works as a smooth pate or more chunky.
  • 2
    The Terrine
    To create a terrine line the inside of a ramekin with cling film and then layer in smoked salmon slices. Spoon the pate in the middle and fold over the over hanging pieces of smoked salmon to seal it all up. Cover in cling film and chill.
  • 3
    Putting it Together
    To create a simple pate, place the mixture in a ramekin. In a small saucepan or microwave melt the butter. Allow it to sit for a minute or two and skim the frothy milk solids off the top. Discard these and pour the yellow liquid over the pate. Cover with cling film and chill for 1 hour minimum.

Method - Cucumber Pickle

  • 1
    Finely slice the cucumber. In a large jam jar or sealed container which together the white wine vin-egar, castor sugar and sea salt. Pop in the cucumber, put the lid on, shake well and allow to sit in the fridge for a few hours.
  • Notes
    – Pickled cucumber will last for up to 10 days in the fridge
    – Apple cider vinegar can be used. Just note it will turn a darker colour.
Smoked Salmon Pate