Smoked Salmon Pâté Dip | Gestational Diabetes UK
This Smoked Salmon Pâté Dip is perfect for dunking crackers, crispbreads or veggie sticks into. Or spread it on a well-tolerated piece of bread or toast, or even use it to top a jacket potato.
NOTE: May 2022,
Ongoing Listeria outbreak linked to smoked fish
In the meantime, it is advised that smoked salmon should be cooked before consumption for those in higher-risk groups such as pregnant people.
Equipment
- hand blender or food processor
Ingredients
- 150 grams smoked salmon trimmings work well
- 200 grams cream cheese full-fat
- 1 tbsp crème fraîche full-fat
- ½ medium lemon, juice only
- 1 small bunch fresh dill roughly chopped, or fresh chives
- a good pinch freshly ground black pepper
Instructions
- Tip the soft cheese, crème fraîche and lemon juice into a food processor, season generously with black pepper and blitz to combine
- If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Add the smoked salmon and pulse a few times if you want the pâté chunky or blitz some more if you want the pâté smooth and pink
- Stir the herbs into the pâté and serve
Notes
This recipe works equally as well with smoked mackerel or fresh crab.
Please note, the nutritional info is based on the whole amount in the recipe
NOTE: May 2022,
Ongoing Listeria outbreak linked to smoked fish
The UKHSA, Food Standards Agency and Food Standards Scotland are investigating an outbreak of Listeria monocytogenes linked to smoked fish.
In the meantime, it is advised that smoked salmon should be cooked before consumption for those in higher-risk groups such as pregnant people.
Nutrition
Calories: 903kcal | Carbohydrates: 13g | Protein: 40g | Fat: 78g | of which saturates: 43g | Fibre: 1g | of which sugars: 8g