By Jane Curran
Salmon pate with yuzu is a fresh take on a classic Christmas Day or dinner party starter. It can be tempting to buy a pre-made smoked salmon pate, but making your own is so easy, and often much cheaper. Another benefit of making your own home-made salmon pate is that you know exactly what has gone in, and that there are no hidden colourings or preservatives. Yuzu is a Japanese citrus fruit that’s subtle, zesty and aromatic, which adds a punchy flavour to this salmon pate. Yuzu is a citrus fruit that looks similar to grapefruit and is mainly grown in Japan, Korea, and China. The fruit is very sour and tart, so shouldn’t be eaten alone, but is great when used as an ingredient. This easy salmon pate recipe can be prepared in advance and either stored in the fridge, or frozen if you want to make it further in advance, making your Christmas dinner that little bit easier! We’ve served our salmon pate with home-made melba toasts, and samphire, a crisp and salty sea vegetable. For more smoked salmon starter recipes, have a look at our recipe collection.
HOW TO MAKE SALMON PATÉ WITH YUZU
- 300g smoked salmon trimmings
- 150g Philadelphia cheese
- 4tbsp fresh dill, finely chopped
- 2tbsp yuzu juice (you can also use lemon juice)
- plenty of black pepper
- Add all the ingredients to a food processor and simply blend until smooth.
- Either serve immediately, or prepare in advance and leave to chill in the fridge. Serve in small dishes with Melba toasts and steamed samphire with lemon wedges, if you like.
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