Smoked salmon pate with melba toast

Georgie and Caroline Parkers recipe shows how simple it is to make a lusciously creamy pate at home
Smoked salmon pate with melba toast
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pate

  • 300 g smoked salmon
  • 200 g cream cheese
  • 2 tsp horseradish sauce
  • 1 lemon, juice only

For the melba toast

  • 4 slices white bread

To serve

  • rocket salad

Tips and Suggestions

Try using reduced fat cream cheese and making melba toasts with wholemeal bread. For more information on healthy eating see


1. For the pate: place all ingredients for the pate in a food processor and blend until smooth and thick. Season well, then divide between 6 ramekins and chill until ready to serve.

2. For the melba toast: heat the grill to high and place the bread on a baking sheet. Toast each side until lightly golden, then leave to cool for a minute or so.

3. Preheat the oven to 160C/gas 3. Using a bread knife, slice through the thickness of piece of bread to make two thin sheets of toast, then place them on a chopping board toasted side up. Rub the bread on the board in a gentle circular motion to remove any doughy bits underneath and make it as thin as possible, then slice off the crusts and cut into fingers or triangles. Place the shapes cut side up on the baking sheet and bake for 3-4 minutes to dry the toasts out.

4. Serve the pate with a little pile of toasts and the rocket salad.

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