Home
recipe-guide
Picnic recipes

Gluten-free lemon-and-almond cakes

Cake recipes

Gluten-free lemon-and-almond cakes

15 minutes

Chilli bites (bhajia)

Battered and

Chilli bites (bhajia)

20 minutes

Orecchiette salad with tuna and heirloom tomatoes

Canned food

Orecchiette salad with tuna and heirloom tomatoes

10 minutes

Lamb frikkadels with beetroot raita

Beetroot recipes

Lamb frikkadels with beetroot raita

20 minutes

BBQ beef sliders with cheese

Beef recipes

BBQ beef sliders with cheese

15 minutes

Chickpea-and-artichoke dip

Chickpea recipes

Chickpea-and-artichoke dip

Spicy boerewors bites

Boards and

Spicy boerewors bites

15 minutes

Skordalia with baked potato skins

Dip recipes

Skordalia with baked potato skins

1 hour 20 minutes

Smoked mackerel and cream cheese dip

Dip recipes

Smoked mackerel and cream cheese dip

Turmeric-roasted hummus

Chickpea recipes

Turmeric-roasted hummus

20 minutes

Green-olive tapenade

Dip recipes

Green-olive tapenade

Salmon pâté with crispy fried capers

Dip recipes

Salmon pâté with crispy fried capers

20 minutes

Load more

Salmon pâté with crispy fried capers

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

600 g Woolworths Norwegian Salmon Side
2 t olive oil
Maldon salt, to taste
1 x 250 g tub Woolworths cultured cream crème fraîche
50 g capers, well-drained and deep-fried
½ t pink peppercorns, crushed
1 x 118 g packet poppadoms, cooked according to package instructions

Method

Preheat the oven to 180°C. Rub the salmon with olive oil and salt. Bake for 14 minutes, then remove from the oven and allow to cool.

Flake the salmon into a bowl and mix through crème fraîche until the fish is well coated. Add more crème fraîche to loosen if necessary.

Top with the deep-fried capers and pink peppercorns. Serve with the poppadoms.

Cook's note: This mouthwatering, home-made salmon pâté is perfect to serve with welcome drinks.

Discover more delicious dips here.