Smoked Salmon Pâté

You can make this pâté with either type of smoked salmon: normal smoked salmon sold in thin slices is smoked at a low temperature, which does not cook the fish, only flavours it, leaving the flesh glassy and orange. Hot-smoked salmon is smoked at a higher temperature, which cooks the flesh, leaving the flesh pink and opaque and flavoured by the smoke. This latter kind comes in thick fillets, not fine slices. (Note that as smoked fish is already salty, I’ve not included any salt in this reci