Serves 4

  • 180g Mourne Fishbox smoked salmon
  • 120g Mourne Fishbox salmon filet cooked and flaked
  • 200g half fat crème fraiche
  • 1 tbsp horseradish sauce
  • 1 lemon, zested
  • ½ pack fresh dill, finely chopped
  • Sliced seeded bread, to serve
  • Rocket leaves, to serve
  • 1 lemon, cut into wedges to serve


Place the both smoked salmons in a food processor bowl. Season well with black pepper then blend to a chunky paste.

Add the crème fraiche, horseradish, lemon zest and dill and pulse until combined.

Toast the bread and serve with the pate, rocket and lemon wedges