Hot Smoked Salmon Pate
Friday, November 12, 2010 at 09:35AM 
After a glorious break away in New York I have returned to quiet, cosy, country abode feeling just a little bit...Christmassy. I know, I know, I can hear you cursing me under your breath. I have uttered the singularly most overused and abused word in the seasonal calendar. I realise that even by my own standards it is really too early to be considering this yuletide menu. After all, we have only just burst through bonfire night and for some, Thanksgiving is still on its way. Nevertheless, I can’t deny the ever-increasing part of me that wants everyone to wake up and smell the cinnamon spiced coffee: it is very nearly Christmas! Christmas is a time of festivities, friends, family, presents (ahem) and food. No other season encourages us to tuck in to our fare in quite the same way. The cold plays a large part in this; hearty soups and pies find their way on to our menus, while sticky puddings and cakes become our sugar hit of choice. Food becomes just that little bit richer, rounder and sumptuous in the winter months, a fact that delights me every year.
This particular recipe follows many of those guidelines: a Hot Smoked Salmon Pate for a cold and wintry day. The smoked salmon lends this dish a full and strong, smoky flavour, while its natural oils blend seamlessly with the oat cream to create a velvety pate, studded with the sharp tang of capers and mustard and with a warm, almost sweet, back note. You can make it with ease, which makes it all the more appealing for serving as a starter or as part of drinks and nibbles. I love to spread it on heavily toasted rye bread with very fine slices of cucumber or avocado. Equally, it is delicious dolloped over a steaming baked potato. Do with it what you will, but do make it, it really is delicious.
HOT SMOKED SALMON PATE
Serves 4 as a starter or more for canapes
300g hot smoked salmon
2tsp English mustard – made with 2 tsp of mustard flour mixed with 2 tsp of water until smooth
1tsp agave syrup or ½ tsp soft brown sugar
2tbsp Oatly Oat Cream
1tbsp lemon juice
1tsp freshly ground black pepper
½ a small red onion 1 tbsp salted capers, rinsed and dried
A small bunch of parsley
Begin by finely chopping the red onion, capers and fresh parsley. Next, peel the skin away from the smoked salmon and discard. Break up half the salmon fillet into large flakes and place into a food processor.
Add the mustard, oat cream, onion, capers and lemon juice to the salmon and blend until smooth. Break up the remaining salmon in to small flakes and stir in to the blended pate with black pepper and parsley. Season to taste and add more lemon juice if you think it needs it.
Cover and chill in the fridge for an hour before serving. It will keep in the fridge for up to 3 days.
Agave Syrup, Capers, Mustard Flour, Oat Cream, Onions, Parsley, Salmon in Christmas, Lunches, Starters, Suppers, Winter, dairy-free, egg-free, gluten-free, nut-free, soy-free, wheat-free, yeast-free
Reader Comments (7)
I love smokey tastes. It's not too early to start thinkeng of Christmas at all. We are putting up our tree already and I have already bben stocking up on favourites for the big day!
Wow, I am seriously impressed that you are putting up your tree already!! This is such a great dish to make for all those christmas parties around the corner...yeay!
Mmm..I love smoked salmon and this is just another way to get to eat it! Looks like a really great recipe.
Thanks Sarah, I too love smoked salmon - especially with a glass of champagne!
love this, have never used the oat cream before, so thankyou for that find. Found it easy to use and a great taste.
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