Smoked salmon and orange pate

Photographer: Adam
Serves 6-8 as a side

This is my last post for the time being; I have written it in advance, due to the fact that my maternity leave will have started by the time this recipe goes up.

I would like to take this oppourtunity to thank all the blog members for the fun times and support over the last year; We have had some fantastic moments and it has been brilliant watching ‘Our Kitchen’ go from strength to strength.

This month’s ‘high tea’ theme seems fitting for a finale; my baby shower was also based around the idea.

Bye sounds too much like the end, so i will finish with ‘see you soon’.



250g smoked salmon
400g cream cheese
Zest of 1 large orange
zest of 1/2 a lemon
2tbsp lemon juice
Cracked pepper to taste

Circular slices of orange and lemon ( I used 2 pieces of lemon and 1 piece of orange)
A generous handful of mixed herbs – finely chopped ( I chose chives and fennel)


1. Line a tin (I used a rectangular cake tin which was approx 20cm x 10 cm) with cling film.
2. Lay the decorative pieces of orange and lemon at the base of the tin and then arrange the chopped herbs on and around the fruit.
3. In a food processor, pulse the smoked salmon and cream cheese until just smooth. Add the remaining ingredients and process for a further 1-2 minutes, until all the ingredients are combined.
4. Carefully add all the salmon mixture to the lined tin, but be careful not to disturb the herbs/fruit (I found a large spoon and a knife the most useful utensils). Spread until flat.
5. Cover with cling film and refrigerate over night (or for a minimum of 6 hours).
7. Keep refrigerated until you’re ready to serve, at which point, turn out and remove the cling film carefully to avoid disturbing the decoration.