This simple, tasty pâté is a great way to serve our fantastic hot smoked salmon.
It’s great for a buffet served with crackers, or toasts, or as we’ve shown here, on top of blinis as a canapé.
- 2 packets of RR. Spink & Sons Hot Smoked Salmon
- 200g cooked peeled prawns
- 280g cream cheese
- juice and zest from 1 lemon
- 1 jar of salmon caviar
- 36 canapé blinis or 16 starter blinis
To make the pâté, finely chop the prawns and then flake the hot smoked salmon and place both into a bowl.
Add the cream cheese, lemon juice and lemon zest then season with salt and black pepper.
Gently mix with a spatula until combined. Try to keep the flakes of hot smoked salmon as whole as possible.
For a starter, spoon the pâté neatly onto two large blini and top with the salmon caviar.
Or if you want to serve canapés spoon onto mini cocktail blinis. Great with a glass of sparkling wine!