From our family kitchen
Smoked salmon pâté
Published
Get in your healthy fats with this pâté. Great on its own, with gluten-free bread, rice cakes or even with avocado for breakfast!
Serves 8
Ingredients
- 150g/5 1/4 oz smoked salmon, cut into pieces
- 180g/6 1/4 oz Greek yoghurt
- 50g/1 3/4 oz Lucy Bee coconut oil
- Juice of 1 lemon
- Pinch of cayenne pepper
- Small handful of fresh dill, chopped
- Himalayan salt and ground black pepper
Method
Add the smoked salmon pieces, yoghurt and coconut oil to a blender and blitz until smooth. Transfer to a bowl and stir in the lemon juice, cayenne pepper and dill. Season to taste, cover with cling film and chill for 30 minutes.
Remove from the fridge approximately 40 minutes before serving. It can be made 2 days ahead and kept in the fridge.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story