This smoked salmon pate is incredibly simple to make, so it is a go-to for bringing to a gathering with friends. Because the pate is just so easy to make, I’ve included the addition of quick pickled samphire. The briny, crisp, salty samphire perfectly complements the rich, creamy smoked salmon pate, creating a sophisticated combination of flavours when slathered onto toasted bread…
Both the smoked salmon pate and pickled samphire comes together in under 5 minutes, and keeps for up to 3 days in the fridge. If you are looking for a lighter alternative – swap out the cream cheese and creme fraiche for their lower-fat counterparts, and swap the toasted baguette for crudites!
Learn more about samphire in our recent blog, or, read on for the full recipe!
Method
Follow these steps to make our Smoked Salmon Pate & Pickled Samphire
Let’s start with the easiest part of the recipe, the smoked salmon pate. Simply pop your smoked salmon, cream cheese, creme fraiche, dill, lemon, and pepper into a blender and blitz until a smooth paste forms. That’s it! Taste and season to your liking, before popping it into a jar and back in the fridge to firm up. 
Samphire naturally has a very salty taste, so, to help tone that down a little, rinse the samphire thoroughly under cold water for a few minutes. Drain and add to a jar.
To keep the samphire crisp, and to help retain its gorgeous vibrant green colour, we’ve opted for a quick cold pickle over one that is added in hot. Simply add your white wine vinegar (cider or champagne vinegar also works here), water, pink peppercorns, and sugar to the jar with the samphire. Close the lid, shake well to combine, and set aside for at least 15 minutes.
Just before you’re ready to serve your smoked salmon pate, make a start on your baguette. First, remove the packaging and slice diagonally into 1cm-thick slices. Lay the slices out on a baking sheet, drizzle with olive oil, and bake in the oven for 6-8 minutes at 180°C, or until each slice is golden brown. 
Once your baguette slices are out of the oven (and still warm), assemble everything on a serving platter of your choice. We popped just a few spoonfuls of the pickled samphire onto our board, and saved the rest in the fridge for later.
To create the perfect bite, add a generous spoonful of the smoked salmon onto your baguette slice and top with a few samphire stems before tucking in!
Delicious Canape Recipes From Savery Grazing
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