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Smoked salmon and whisky pate

Smoked salmon and whisky pate


You can make this delicious pâté up to 2 days in advance, then chill, for easy entertaining

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1122kj 270kcal
  • Fat
    Med 27%
  • Saturates
    High 49%
  • Sugar
    Low 2%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 2g


  • 3 x 100g packs Co-op Irresistible Scottish smoked salmon, chopped
  • 125g Co-op mascarpone
  • Pinch of ground nutmeg
  • Zest of 1 orange
  • 2 tbsp Co-op single malt Scotch whisky
  • ½ x 25g pack parsley, finely chopped
  • Co-op Scottish oatcakes and lemon wedges, to serve


  1. Put the smoked salmon, mascarpone, nutmeg, orange zest, whisky and a generous grind of black pepper in a food processor and blend until smooth
  2. Transfer to a bowl and fold through the parsley
  3. Divide between 4 ramekins, smooth the top with the back of a teaspoon, then chill for 2 hours
  4. Serve the pâté with the oatcakes and lemon wedges