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Smoked salmon/mackerel pâté


  • 1 ¾ Tablespoons unsalted butter, melted
  • Zest 1 lemon
  • 200g pack smoked salmon, skinned or smoked mackerel (split fillets), skinned
  • 2 green onions, roughly chopped
  • 1/3 cup cream cheese or crème fraîche
  • 3 teaspoons horseradish sauce
  • 4-5 dashes of Tabasco sauce (optional)
  • Freshly ground pepper
  • Crusty bread, to serve


  1. Using the BLACK+DECKER® kitchen wand™ immersion blender attachment, blitz together all the ingredients to make a smooth pâté. Check the seasoning and then spoon into a serving dish or individual pots.
  2. Leave to set in the fridge for at least 1 hour.
  3. Keeps in the fridge for 3 days.
  4. Serve with crusty bread.