“Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!”
(South Africa)
Prep time
10 mins
Cooking Time
5 mins
Serves
6
Ingredients
- 1x 170g tin of MSC certified skinless and boneless pink salmon, drained
- 250g tub of full fat cream cheese
- 15ml lemon juice
- 15ml baby capers, drained
- 15ml chopped fresh dill
- 15ml chopped fresh chives
- Coarse ground sea salt and black pepper
Method
- In a bowl combine the salmon, cream cheese, lemon juice and capers, dill and chives. Season with salt and pepper. Use a fork to combine the ingredients.
- Serve the pâté with crackers, pickled cucumbers and soft-boiled eggs as part of a picnic spread designed to be enjoyed outdoors.
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