Sign in

Smoked salmon pate with homemade oatcakes


Treat your party guests to a fresh, creamy, salmon pate accompanied by delicious homemade oatcakes.



For the oatcakes:

  • 100g porridge oats
  • 100g plain wholemeal flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 2-3 tbsp olive oil

For the salmon pâté:

  • 150g smoked salmon
  • Juice and grated zest of 1 lemon
  • 150g light cream cheese
  • 3 tbsp Greek-style yogurt
  • 1 tsp creamed horseradish
  • 1 tbsp chopped fresh chives


1. Preheat the oven to 180ºC/fan 160ºC/Gas 4. To make the oatcakes, put all the oatcakes ingredients except the olive oil in a bowl. Make a well in the centre, add the oil and 4 tbsp just boiled water and mix to a stiff paste. Turn out onto a dry worktop and knead until smooth. If the mixture is slightly dry, add a little more water.

2. Depending on the texture of the mixture, you may need to roll it out using a little flour – but use as little as possible. Carefully roll out the dough to the thickness of a £1 coin. Using a ruler and sharp knife, cut into 30-35 squares. Any trimmings can be kneaded with a little extra water, if necessary, and re-rolled.

3. Lift onto a baking sheet lined with parchment paper and bake for 10 minutes. Remove from the oven, flip each oatcake over and cook for a further 5 minutes or until golden brown. Leave to cool before lifting onto a wire rack and leaving to cool completely.

4. To make the pâté, put 100g salmon in a food processor with the lemon zest and juice, cheese, yogurt, horseradish and freshly ground black pepper. Pulse-blend until the desired consistency is reached; you may need to scrape down the sides.

5. Spoon the pâté into a serving bowl, cover with cling film and chill.

6. To serve, top each oatcake with a teaspoonful of pâté and a slither of smoked salmon. Arrange on a serving plate and garnish with fresh chives.

TIP The oatcakes can be made up to a week in advance, but be sure to store them in an airtight box to keep them fresh.