Ingredients
- 200g wild Alaska salmon
- 125g cream cheese
- zest and juice of 1 lemon
- 1 tbsp horseradish sauce
- salt and black pepper
Method
- Mash together all the ingredients with a fork
- Season to taste with plenty of black pepper, adding more lemon juice if necessary
- Leave to chill for a minimum of 2 hours, preferably 24 hours as the flavours will develop the longer you leave it
Phil's Tips
Try your Alaska smoked salmon pâté in sandwiches with slices of cucumber and a little mayonnaise for a quick but delicious lunch
