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Smoked Salmon Pâté with Pea and Harissa

Smoked Salmon Pâté with Pea and Harissa

Brought to you by: OcadoLife

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If you’re looking for a light, bright, speedy starter, you can’t go wrong with this Smoked Salmon Pâté with Pea and Harissa from chef, photographer and cookbook author Joe Woodhouse. You can do all the prep ahead of time, then just whip them out of the fridge shortly before serving. Delicious with a dressed salad and seeded crackers. The leftover preserved lemons are great chucked in a roasting tin with a chicken and some garlic. Looking for more salmon recipes? Look no further.
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  • 250g frozen peas
  • 100g greek yoghurt, plus 2 tbsp
  • 2 preserved lemons, rind only, finely chopped
  • 200g smoked salmon, chopped
  • 1 tbsp rose harissa
  • 1 lemon, juiced
  • 1 small handful dill, chopped
  • 4 tsp salmon caviar (optional)


Step 1

Put the frozen peas in a bowl and cover with boiling water. Leave for 5 mins; drain, refresh under cold water, then drain again. Tip into a blender with 2 tbsp greek yoghurt, the finely chopped preserved lemon rind, and some salt and pepper; whizz until smooth. Scoop into a bowl and set aside.

Step 2

Rinse out the blender and add the chopped smoked salmon, rose harissa, lemon juice, remaining greek yoghurt and a pinch of black pepper. Blitz until combined but still coarse (add 1-2 tbsp cold water if you prefer a smoother texture).

Step 3

Line 4 x 150ml pudding moulds or ramekins with cling film, leaving an overhang. Spoon in a 2cm layer of the salmon mousse; scatter over a little chopped dill, then top with a 2cm layer of the pea mousse. Scatter with more dill and finish with a final layer of salmon mousse. Cover and chill for at least 4 hrs or overnight. To serve, carefully turn out onto plates and top with a little more dill and a spoonful of salmon caviar, if you like.

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