Smoked salmon pate with homemade oatcakes
Treat your party guests to a fresh, creamy, salmon pate accompanied by delicious homemade oatcakes.
SERVES: 12 PREP TIME: 20 MINS COOK TIME: 15 MINS
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.