Applications & RecipesAllSavoury

Smoked Salmon Pate

Adding malt extract to the smoked salmon reduces the acidity of the lemon and the capers, helps to bind the contrasting flavours and improves the colour, shine and mouthfeel.
Preparation Time
Less than 15 minutes
Cooking Time
30 minutes (to chill in the fridge whilst you entertain)
Skill Level
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130g cream cheese
100g crème fraiche
200g smoked salmon
Zest of 1 lemon
Juice of ó lemons
10g creamed horseradish
10g fresh dill – finely chopped
1 tsp of caper berries (optional)
15g malt extract
Season with salt and pepper to your taste


Simply place all the ingredients into a blender and blitz until smooth, then place in the fridge for half an hour before serving. Serve on toast or crackers with a sliver of smoked salmon and a small sprig of dill.

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