Smoked salmon pate


A thick, creamy pate – without any dairy!

If you can, use organic smoked salmon for this recipe, and preferably one which isn’t too salty. Not only will this be much healthier but the pâté will taste much, much better. Try this with corn bread (see Teas/Snacks) or any other gluten-free, dairy-free bread.

preparation time 3–5 minutes serves 2
contains: citrus

250g smoked salmon
125g silken tofu
1 tbsp sugar-free soya milk
juice of ½ lemon
a handful dill, finely chopped, plus extra to serve
freshly ground black pepper

1 Place all the ingredients in a bowl and blend briefly using a hand-held electric blender to form a coarse paste. Alternatively, blend all the ingredients in a liquidizer or food processor.
2 Serve spread thickly on slices of gluten-free , dairy-free bread and topped with dill or put in a container for a lunchbox.

variation: For an Asian-style pâté, replace the milk, lemon, dill and pepper with ½–1 large red chilli, deseeded and finely chopped, 1cm/ ½in piece fresh ginger, peeled and finely chopped, 1 large garlic clove, crushed, and the juice of 1 lime.

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