Smoked Salmon Paté

Home Smoked Salmon Paté


250 g Quinlan’s Kerry Fish Smoked Salmon (available in Premium, Organic and Wild varieties)

Smoked Salmon Paté

100 g cream cheese

2 tbsp crème fraiche

2 tbsp lemon juice

2 tbsp chopped dill

Small pinch of sugar

Salt and pepper

Fresh dill to garnish


Put the Quinlan’s Kerry Fish Smoked Salmon, cream cheese, crème fraiche and lemon juice into a blender and pulse until the pate is the desired consistency.

Add the chopped fresh dill and season with salt, pepper and sugar and pulse for a few seconds.

Garnish with fresh dill and serve with crusty bread or oatcakes.