Smoked Salmon
& Toasted Sesame Seed Paté

Smoked Salmon & Sesame Seed Paté


  1. Put the sesame seeds into a dry frying pan on a moderately high heat.

  2. Shake the pan gently as the sesame seeds dry-fry – this is a good way to toast them.

  3. Cook for 3-4 minutes, until they turn a light biscuit-colour. Then cool the seeds.

  4. Cut the smoked salmon into strips and put them into a food processor with the cream cheese.

  5. Whiz till smooth, adding the black pepper and lemon juice.

  6. Scrape this mixture into a bowl and mix in the cooled sesame seeds thoroughly.

  7. Spread an even amount of pate on each oatcake and put a small dill frond on top.

Serves: 12
Preparation time: 10 mins
Cooking time: 4 mins
Difficulty level: Easy
Recipe by


  • 8 oz. / 220g smoked salmon

  • 8 oz. / 220g low fat spreading cheese

  • 2 oz. / 50g sesame seeds

  • About 15 grinds of black pepper

  • 2 tablespoons lemon juice

  • Dill, for garnishing

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