Poached and Smoked Salmon Pâté with Bagel Toasts
This French-inspired terrine is a simple yet impressive dish, ideal for a starter, brunch, or dinner. It combines flaked poached salmon and smoked salmon trimmings with light cream cheese, spring onions, and fresh dill for a textured pâté. After chilling, it is turned out and served with homemade bagel toasts, brushed with oil and baked until golden. The recipe serves eight and can be prepared up to two days ahead.
Ingredients
- olive oil for greasing and brushing
- small bunch dill chopped, a few fronds left whole
- 2 x 120g packs smoked salmon trimmings
- 2 x 170g packs steamed or poached salmon fillets flaked into chunks
- 2 x 200g tubs light cream cheese
- 4 spring onions finely chopped
- pack 10 mini bagels split
Method
- Prepare a loaf or terrine tin, roughly 650g, by greasing it and lining with cling film. A standard 900g tin will also work. Place whole dill fronds and attractive pieces of smoked salmon on the base, which will become the terrine's top.
- Place half of the cooked salmon, half of the remaining smoked salmon trimmings, and the cream cheese into a food processor. Pulse with seasoning, being careful not to over-process. Gently mix in half the chopped dill, all the spring onions, and the remaining poached and smoked salmon. Transfer the mixture to the tin, level the top, and refrigerate for at least 2 hrs or for up to 2 days.
- For serving, preheat your oven to 200C/180C fan/ gas 6. Split the mini bagels and lay them on a baking tray. Brush each half with oil, then scatter over a little dill and sea salt. Bake for about 10-12 mins until crisp and lightly golden. Invert the terrine tin and use the cling film to lift out the pâté. Unwrap and present on a platter alongside the warm bagel toasts.
Nutrition (per serving)
Calories138 kcal
Fat6 g
Saturates2 g
Carbs11 g
Sugars2 g
Fibre1 g
Protein12 g
Sodium480 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisinefrench
