Smoked Salmon Pâté

Our homemade pâtés have become a bit legendary around here, and this is the rather fabulous salmon version.

We make it ourselves using Moxon’s Kiln Roast Salmon and Severn & Wye Smoked Salmon, blended with cream cheese, fresh lemon juice and dill. And that's it. No need to complicate things when the ingredients are this good.

Using two different styles of smoked salmon is what makes this pâté particularly delicious. The kiln roast salmon brings a lovely rich, flaky texture, while the traditionally smoked salmon adds that silky depth and delicate smokiness. Together they make a beautifully textured pâté with plenty of proper salmon flavour.

Serve it as an easy starter with warm bread or crackers, add it to a sharing platter, pile it on toast for lunch or spread it obscenely thickly onto a hot toasted bagel just because.

One of those wonderfully simple things that tastes far more special than the effort required to eat it