Warm salmon and dill pâté

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 6 (with dippables)

Time to make: 15 mins

Ingredients

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1 Flake the salmon with a fork. Add lemon zest and dill.

2 Add the remaining ingredients, mixing with a fork for a rough texture. Adjust seasonings.

3 Serve on toasted bread with rocket, cherry tomatoes and lemon wedges.

Make it gluten free: Use gluten-free bread and check Greek-style yoghurt and sour cream are gluten free.
Try using salmon in spring water instead of poached salmon for a budget option.

This dip keeps well in the fridge for two days.

Calories 221 cal

Kilojoules 930 kJ

Protein 14 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 3 g

Dietary fibre 3 g

Sodium 220 mg

Calcium 140 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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