so much to sea

Hot Smoked Salmon Paté

This recipe works equally well with smoked mackerel or kippers; just lightly cook the fish first.


  • 130g hot smoked salmon, plain or flavoured
  • 100g soft cheese or ricotta
  • Grated rind and juice of I small lemon
  • Capers - half a small jar
  • Fresh tarragon or dill to garnish
  • Freshly ground black pepper (no salt necessary)


  • Skin and flake the salmon with a fork – keep it in largeish pieces.
  • Stir into the soft cheese and add lemon rind and juice to taste. Season.
  • Spoon on to oatcakes and garnish with capers and tarragon/dill.