Smoked salmon pâté and apple with Melba toasts

Smoked salmon pâté is an easy recipe, which is great to have prepared for guests as a light entrée.

  • 25 mins cooking
  • Serves 5
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Smoked salmon pâté and apple with Melba toasts
  • 20 gram smoked salmon, bones removed
  • 80 gram butter, softened
  • 1 teaspoon cream
  • 1 teaspoon lemon juice
  • 4 slice white bread
  • 1 granny smith apple, peeled, grated and squeezed to remove juice
  • 1 lemon, peeled and cut into segments
  • dill sprigs, for garnish (or use parsley or coriander)


Smoked salmon pâté and apple with Melba toasts
  • 1
    Preheat oven to 180°C.
  • 2
    Put salmon in a food processor and pulse for 20 seconds. Add the butter gradually, pulsing after each addition, then the cream. Pulse until smooth, then transfer to a bowl. Season with lemon juice, salt and white pepper, then keep in fridge until ready to use.
  • 3
    For the Melba toasts, place bread on an oven tray, then toast in the preheated oven for 4−6 minutes, turning slices over halfway through cooking. Remove from oven, place toast on a chopping board and cut off the crusts.
  • 4
    Cover toast with plastic wrap and roll with a rolling pin until paper thin, then cut each slice into 4 triangles. These can be made a day ahead and kept in an airtight container.
  • 5
    To serve, put a dollop of salmon pâté on each piece of toast and garnish with grated apple, a lemon segment and a sprig of dill.


Grate the apple at the last minute before serving, as it will lose colour after 10 minutes or so. If the Melba toasts are not crispy enough, return them to the oven for 3−4 minutes.