Smoked salmon pâté, pickles, toast and dill

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This easy smoked salmon pâté recipe from Lewis de Haas is made with LEAP wild Alaska smoked salmon. It comes together in a flash and is perfect for a quick and colourful starter, or an indulgent but light brunch.

First published in 2023

Ingredients

Metric

Imperial

Pâté

Pickles

To serve

  • 4 slices of sourdough bread, toasted
  • 50ml of olive oil
  • sprig of dill, to garnish

Method

1

For the pâté, finely chop the smoked salmon, place in a mixing bowl and add the crème fraiche, chives, lemon juice and salt

2

For the pickles, place the thinly sliced beetroot in a small bowl and the radish in another small bowl

3

Bring the vinegar, sugar, fennel seeds and black peppercorns to the boil with 50 ml water. Pour over each vegetable ensuring the vegetables are covered

4

To assemble, spoon some of the pâté onto the toast, place some of the pickles on top, drizzle with olive oil and finish each slice with a sprig of dill

  • 4 slices of sourdough bread, toasted
  • 50ml of olive oil
  • sprig of dill, to garnish

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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