Is there anything more inviting than a spread of delicious canapés at a sophisticated soirée or a charming picnic? Imagine presenting a dish that not only boasts a luxurious feel but also caters to a plant-based lifestyle. Enter: Vegan Smoked Salmon Pâté. This culinary delight mirrors the rich, creamy texture and smoky, savoury flavours of its traditional counterpart while offering a fresh, exciting twist. Crafted from smoked carrots and vegan cream cheese, and brightened with the zest of lemon, capers, and dill, this pâté is sure to be a hit.
Vegan Smoked Salmon Pate
Ingredients
- 1 1/2 cups cashew and tofu cream cheese or favourite plant-based cream cheese
- 1 cup smoked carrot salmon, grated or finely chopped
- 3-4 tbsp finely diced red onion or shallot
- 2 tbsp capers , chopped
- zest and juice of a lemon
- 1-2 tbsp dried dill
Method
Prepare and measure the ingredients.
Pulse the ingredients in a food processor, blending until the desired texture is achieved – less for the rustic pate or terrine, longer to achieve a smooth pate. To mix by hand finely chop the ingredients and combine with a fork in a mixing bowl.
Taste!
Add more of any ingredient to create a flavour balance that suits you, start with small amounts, mix and taste before adding more.
Portion into jars for picnics or platters. For a terrine, line a small baking tin with greaseproof paper, layer thinly sliced carrot salmon and fill with pâté before chilling to serve.
If not serving immediately, vegan smoked salmon pate will keep in the fridge for 5 days.
To serve
Oatcakes, rye crisps, freshly baked bread or pumpernickel are all classic pairings for a vegan smoked salmon pate, or try these easy whole-food gluten-free seed crackers. A wedge of lemon, pickled red onions , gherkins or green tomato caper berries or caper berries are all ideal accompaniments.
