Gleneagles pâté

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
no cooking required

Serves 4

By Anna Haugh
From Saturday Kitchen


For the Gleneagles pâté

  • 350g/12oz smoked salmon, in long slices
  • 100g/3½ oz unsalted butter, at room temperature
  • 300g/10½oz crème fraîche
  • 150g/5½ oz cream cheese
  • 125g/4½oz smoked mackerel
  • 120g/4oz cooked trout
  • 1 tbsp pink peppercorns, crushed
  • 2 lemons, zest and juice
  • 1 bunch freshly dill, finely chopped

For the salad

  • 100ml/3½fl oz extra virgin olive oil
  • 50ml/2fl oz white wine vinegar
  • 1 tsp caster sugar
  • pinch salt
  • 1 tsp Dijon mustard
  • 1 cucumber, peeled with a vegetable peeler into ribbons

To serve

  • melba toast
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