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You are here: Home / Cooking Times / a) 30 mins or less / Smoked Salmon Pâté

Smoked Salmon Pâté

23rd September 2018 - By Michelle Minnaar
This post may contain affiliate links.

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Although you might think that serving smoked salmon pate is quite retro, in my opinion it is the perfect example of a time old classic. Why change up a time old smoked salmon pate recipe when it’s perfectly balanced?

Smoked Salmon Pâté on Crackers Platter

It consists of smoked salmon, double cream, lemon juice and traditional seasoning. You can also toss in other seafood for more flavour, such as prawns.

Or, you can also add different herbs and spices to make the salmon pate fit your taste preferences.

Learn how to make homemade smoked salmon pate from scratch. It’s a lot cheaper, fresher, easier and tastier!  What I love most about smoked salmon pate is the consistency.

Instead of enjoying whole slices of smoked salmon like with this celeriac remoulade, it’s very enjoyable to have small bits of smoked salmon mixed into a light cream. This smoked salmon appetizer is bestto enjoy with a glass of full-bodied dry white wine.

make simple smoked salmon pate in 4 steps

Making homemade smoked salmon pate from scratch couldn’t get any easier. All you need are slices of smoked salmon which you can easily purchase in stores.

Then you’ll also need double cream, a single lemon and traditional spices like salt and pepper.  Oh, and you’ll also need a blender. Make sure to read the recipe carefully for getting the right proportions.

Any minor deviations from the smoked salmon pate recipe can alter your desired consistency. What you are looking for is a light and airy smoked salmon pate, slightly pinkish in colour.

There should be a fair amount of small salmon bits visible in the pate. Make sure you don’t overmix the pate, otherwise you’ll end up with an overly creamy pate with no texture.

I recommend keeping a bit of texture when it comes to making the perfect smoked salmon pate. As a finishing touch, cut raw pieces of smoked salmon into small cubes.

Once you complete this step, gently fold them into the smoked salmon pate for extra texture. It’s the same when you add any other type of ingredient. This includes cubed prawns or avocadoes.

You are in control of the consistency, so feel free to experiment with what types of thickness appeals to you most.

Smoked Salmon Starter - Crackers with pink pate on them

how to make smoked salmon pate recipe

There are plenty of variations of a smoked salmon pate recipe. The most popular variation is to substitute the double cream with cream cheese. If you opt for this alternative, your smoked salmon pate might be more acidic.

Therefore, I recommend a taste check prior to adding the lemon juice in. In addition, the lemon juice might cause your creamy mixture to curdle up.

Other double cream substitutes include:

  • single cream
  • creme fraiche  – a good substitute.
  • mascarpone cheese – you might not get enough acidity. Add more lemon juice.
  • sour cream – I would use this only as a last resort.

With respect to flavour, there are very easy ways on how you can jazz up a traditional smoked salmon pate recipe. First, you can incorporate chives for a subtle tanginess. Or you can also add these flavour enhancers:

  • capers – these will add more saltiness. Be careful with the seasoning once you add these.
  • dill – a very fragrant herb. Add only a little bit so you don’t over power the pate.
  • parsley – add in only as a last resort if you need some herbs.
  • horseradish – a fantastic addition to a smoked salmon pate, which is quite powerful. If you are making this recipe for a dinner party, I recommend making two versions. One with the horseradish and one without. This is because not everyone can handle the sharp flavours of horseradish.
A close up of Smoked Salmon Pâté on crackers

how to smoke salmon from scratch

Smoked salmon typically involves two types of smoking techniques. These two are hot smoking and cold smoking. Most smoked salmon that you buy in stores is cold smoked at 37 Celsius.

This involves using oak chips, creating a delicate texture and a subtle smoky flavour. Prior to smoking the salmon, it is first brined and the cured. A brine keeps ingredients moist.

To learn how to make a brine that you can use for other types of meat such as chicken, click here. Made possible by the application of salt, the brine will enable the salmon flesh to hold its moisture.

Did you know that smoked salmon was introduced to the UK by Jewish immigrants from Russia and Poland? As a result, the British have enjoyed smoked salmon ever since the early 19th century!

how to serve smoked salmon pate

Smoked salmon pate is quite a delicate recipe. There is something elegant about eating smoked salmon pate off a biscuit or a piece of bread, making it the perfect finger food.

As the pate is a form of a spread in itself, you can easily apply it on biscuits, toasted bread or gluten-free alternatives too! For a refined touch, you can also serve it “French terrine” style.

Surround a small glass with a piece of smoked salmon and stuff the inside with the smoked salmon pate. When you take the whole thing out, it will resemble an elegant smoked salmon terrine.

For a healthier option, you can serve the pate in lettuce wraps or endives. The bitter and crunchy factor from the endives will complement the sweetness of the pate.

You may also choose to serve the smoked salmon pate as a dip. Just julienne a couple of vegetables such as carrots, cucumber or celery sticks. Don’t forget to decorate with chopped chives or a bit of dill.

smoked salmon pate with avocado slices

Everyone knows that smoked salmon and avocado are a fabulous combination. What better way to obtain a balanced creaminess by adding slices of avocado to the side of your pate.

Similarly as with a prawn cocktail, avocado works very well with this seafood recipe.  If you love avocado as much as I do, then you can also opt for incorporating it into the pate mixture.

Don’t be surprised if your smoked salmon avocado pate then turns a bit green.

It’s always a good idea to get all your ingredients ready first before you start cooking. Here are layers and layers of tempting smoked salmon.

Layers of Smoked Salmon

Grate some lemon peel…

Grated lemon peel

…and squeeze out the lemon juice.

Squeezing Lemons

Let me show you how to be fancy. We will be making smoked salmon pâté parcels. It’s easier than it looks. First line ramekins with clingfilm.

Clingfilm Lined Ramekin

Carefully layer smoked salmon slices until the whole ramekin is covered. Please note: You’ll need to buy extra smoked salmon for this. The ingredients listed in the recipe are only for the filling.

Smoked Salmon Lined Ramekin

Now we’re ready to make the pâté. Place the smoked salmon in the mini-food processor.

Smoked Salmon in a Blender

Add the cream…

Smoked Salmon and Cream

then the lemon juice and peel.

Smoked Salmon, Lemon and Cream

And lastly, freshly ground black pepper.

Salmon, Lemon, Cream and Black Pepper

Give it a whizz….and voila!

Blended Smoked Salmon Pâté

Feeling creative? Substitute 50% of the smoked salmon with cooked prawns.

Prawns and Smoked Salmon

Don’t forget the dill!

Salmon, Prawns & Dill

Blitz with the cream and lemon.

Processed Smoked Salmon, Prawns and Dill

Now you can fill up the smoked salmon lined ramekin and cover it with even more smoked salmon.

Salmon & Prawn Pâté in a Ramekin

Wrap tightly with clingfilm and place in the fridge for a while.

Wrapped Smoked Salmon Parcel

And there you have it! One fancy Dinner party starter!

Smokeds Salmon Pâté Parcel

Of course, without all the faffing about with the ramekins it can just be lunch on a week day. Whatever the occasion, ENJOY!

Smoked Salmon Pâté

By the way, if you love pate recipes, you should check out this chicken liver pate.

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Smoked Salmon Pâté

Smoked Salmon Pâté


★★★★★

5 from 6 reviews

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
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Ingredients

  • 400g (14 oz) thinly sliced smoked salmon, plus extra to line ramekins
  • 150ml (5 fl oz) double (heavy/whipping) cream or cup crème fraîche
  • finely grated rind of 1 lemon
  • 45ml (3 tbsp) fresh lemon juice
  • salt and ground black pepper
  • fresh dill sprigs, to garnish

Instructions

  1. Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips long enough to flop over the edges.
  2. Place the remaining smoked salmon into a food processor and add the cream, lemon rind and lemon juice. Process the salmon in short bursts until it is just smooth. Don’t over-process the pâté or it will thicken too much and the texture will be compromised. Taste and add more salt and ground black pepper. If the salmon is quite oily, it may be necessary to add a little more lemon juice.
  3. Spoon the mixture into the prepared ramekins. Bring over the loose strips of salmon to cover the pâté completely. Cover and chill for at least 30 minutes, then turn out of the moulds, lift off and discard the clear film.
  4. Garnish with dill sprigs.

  • Category: Starter
  • Method: Chill
  • Cuisine: French

Nutrition

  • Calories: 140
  • Sodium: 392 mg
  • Fat: 10.7 g
  • Carbohydrates: 1 g
  • Protein: 9.5 g
  • Cholesterol: 12 mg

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Reader Interactions

Comments

  1. laura says

    10th March 2012 at 1:05 pm

    This recipe sounds great, I have been looking for a recipe for smoked salmon pate without cheese in, does it work well or does it need cheese?

    Reply
    • Michelle says

      10th March 2012 at 8:50 pm

      Laura: This recipe definitely doesn’t need cheese. It tastes the same as good quality shop-bought pâté but only better! 🙂

      Reply
      • laura says

        10th March 2012 at 10:25 pm

        Brilliant, thanks, I’m going to try it next weekend!

        Reply
  2. jayne southern says

    6th October 2012 at 3:51 am

    above pate is good but try adding a few cooked prawns and a pinch of dill (fresh or dried) to mix before pulsing it. Very good.

    Reply
    • Michelle says

      8th October 2012 at 10:53 am

      That sounds like a fab idea. I’ll definitely try you suggestion next time!

      Reply
      • jayne southern says

        8th October 2012 at 11:07 am

        Hi, just got your email regarding my comment on the Smoked Salmon pate. It was my Mum’s idea origionally, and she used to make these for xmas & posh meals for starters. SAometimes however if you wizz it too much it can ‘thin’ the mix & make it sloppy.

        Glad you think it’s a good idea.

        Yours, Jayne.

        Reply
  3. Traditionally Smoked says

    19th December 2012 at 6:34 pm

    This looks like a tasty recipe. This would work really well with traditionally smoked salmon; you should post a link on our facebook page for our followers, they’d love it.

    Reply
    • Michelle says

      21st December 2012 at 1:21 pm

      Thanks for spreading the word!

      Reply
  4. Lokness @ The Missing Lokness says

    19th December 2012 at 9:11 pm

    I love salmon. Your pate looks so tempting! I love that you used a piece of smoked salmon to wrap around the pate. Great presentation. This would be a really nice appetizer in a party. Thanks for sharing.

    Reply
    • Michelle says

      21st December 2012 at 1:31 pm

      Thanks, Lokness. You’re welcome!

      Reply
  5. jayne southern says

    21st December 2012 at 10:40 am

    Michelle, so pleased you got the pics etc. done….& am so pleased that you are getting good comments. WELL DONE!

    One little niggle a typo: (I’m allways making them!!!) on your part about Can’t find smoked salmon?….All you need is (you’ve put IT).

    My Mum would be very pleased to look down from her cloud & see folk doing this for xmas!!!! THANKS from Jayne (aka D1 = Daughter Number 1)…..

    ★★★★★

    Reply
    • Michelle says

      21st December 2012 at 1:46 pm

      All fixed! Thanks for all your constructive input, D1! Merry Christmas and Happy New Year!

      Reply
  6. Audrey Huggett says

    21st December 2012 at 9:52 pm

    Hi Michelle,

    I mentioned your recipe in a blog post for RecipeLion.com. You can see the post here:

    http://blog.recipelion.com/elegant-appetizer-recipes/

    Thanks for creating such a great recipe.

    Happy Holidays,
    Audrey Huggett

    Reply
    • Michelle says

      1st February 2013 at 9:45 am

      Thanks for the heads up, Audrey!

      Reply
  7. catherine gillard says

    17th January 2013 at 11:19 pm

    Hi Michelle,
    Really like the sound of this and will definitely try it soon. Really love the whole low calorie possibilities – always trying!!
    Hope life is good with you – Happy 2013!
    Catherine x

    Reply
    • Michelle says

      1st February 2013 at 3:18 pm

      Thanks, Catherine. Please let me know how it turns out. January 2013 was a rough month but now that we’re in February I’m sure things will get better. Hope this new year has been treating you well so far!

      Reply
  8. Sarah Maison Cupcake says

    18th January 2013 at 3:00 pm

    Marvellous! I am so making this next time I venture out to the shops!

    On the dairy free note, I can heartily recommend Tofutti soya cream cheese which is available in both plain and garlic and chive varieties. I have used the plain one for dairy free cream cheese cupcake frosting too.

    ★★★★★

    Reply
    • Michelle says

      1st February 2013 at 3:20 pm

      Hey, Sarah. It’s pretty damn easy. Once you’ve made your own you’ll never buy ready-made stuff again. Useful to know there are dairy free alternatives out there!

      Reply
  9. Hazel says

    7th February 2013 at 10:07 am

    That looks so delicious! I need to try this someday. And your photos look amazing!

    Reply
    • Michelle says

      25th March 2013 at 12:38 pm

      Yes, you really need to! Thanks, Hazel.

      Reply
  10. mjskit says

    14th February 2013 at 3:32 am

    What a delicious pate! I could eat smoked salmon anytime, all of the time, so changing it up once in a while into this delicious pate sounds like fabulous idea! Thanks for this recipe!

    Reply
    • Michelle says

      8th March 2013 at 1:53 pm

      Thanks, MJ. Let me know what you think of it.

      Reply
  11. Maura says

    24th May 2013 at 2:06 pm

    These smoke salmon parcels look delicious, we are having friends for dinner tomorrow and I was looking for
    a starter and these fit the bill exactly, easy to make yet look so fabulous.

    Many thanks for helping a very nervous hostess!!

    ★★★★★

    Reply
    • Michelle says

      24th June 2013 at 1:13 pm

      Hey Maura, were the guests happy with your starter?

      Reply
  12. bristol plasterers says

    3rd March 2014 at 3:19 pm

    This sounds yummy, always looking for new recipes to try…Thanks for sharing this…

    Simon

    Reply
  13. Liz says

    1st April 2014 at 9:14 am

    What can be done if its too sloppy!!??
    Also how did you manage to slice thru the salmon wrapped around the outside without squashing the delightfully presented starter in the process? Any tips.
    Thanks, Liz

    Reply
    • Michelle says

      1st April 2014 at 9:20 am

      If it’s too sloppy, add more smoked salmon. Since the fish is dense, it will thicken up the pate. As for slicing it, chill the parcel in the fridge for a few hours, which should make things easier. A sharp knife helps as well. Good luck, Liz!

      Reply
  14. Lita Watson says

    15th June 2017 at 11:25 am

    How delicious your dish is! Will it be fine if i use thawed smoked salmon for this recipe? Should i reheat them before making this pate?

    Reply
    • michelle says

      16th June 2017 at 11:02 am

      Thanks for your comment, Lita. Hot and cold smoked salmon freeze well and thaw satisfactory too. Preferably thaw at room temperature. Either types could be used in this recipe!

      ★★★★★

      Reply
  15. Kim Neville says

    24th September 2018 at 5:56 pm

    I like grilled with new potatoes and spinach

    Reply
  16. sam macaree says

    24th September 2018 at 6:46 pm

    with scrambled eggs

    Reply
  17. Solange says

    24th September 2018 at 6:55 pm

    Toast with scrambled eggs and smoked salmon.

    Reply
  18. melanie stirling says

    24th September 2018 at 10:34 pm

    I like smoked salmon and cream cheese on brown bread sandwiches.

    Reply
  19. Liam Bishop says

    25th September 2018 at 4:28 pm

    On sourdough with scrambled eggs!

    Reply
  20. cheryl hadfield says

    25th September 2018 at 8:21 pm

    with scramble eggs

    Reply
  21. Tracy Nixon says

    26th September 2018 at 5:13 am

    With poached eggs!

    ★★★★★

    Reply
  22. clair downham says

    26th September 2018 at 11:31 am

    with wholemeal bread

    Reply
  23. lesley renshaw says

    27th September 2018 at 1:22 pm

    As a treat every Christmas Day morning we have smoked salmon, scrambled eggs and a glass of bucks fizz x

    Reply
  24. Leona S Fisher says

    27th September 2018 at 7:54 pm

    I like to enjoy it exactly as your recipe shows 🙂

    Reply
  25. Helen Moulden says

    27th September 2018 at 11:02 pm

    I’m already subscribed. I like smoked salmon simply on crusty bread with some cream cheese! Yum!

    Reply
  26. Jade Hewlett says

    29th September 2018 at 6:32 pm

    I like salmon on toast with scrambled egg

    Reply
  27. Kim Styles says

    30th September 2018 at 10:25 am

    I love smoked salmon with cream cheese on a bagle !

    ★★★★★

    Reply
  28. Kim Carberry says

    3rd October 2018 at 9:29 pm

    I enjoy it on toast with scrambled eggs x

    Reply
  29. Katie Skeoch says

    15th October 2018 at 1:34 pm

    Love smoked salmon with asparagus & poached eggs. It’s best with prawns & a healthy squeeze of lemon too

    Reply
  30. Andrea Upton says

    16th October 2018 at 7:49 pm

    Either in a bagel with cream cheese or with scrambled eggs

    Reply
  31. Lynda Graham says

    19th October 2018 at 6:49 am

    With scranbled eggs on a buttered muffin .

    Reply
  32. Maria Gill says

    19th October 2018 at 12:53 pm

    On cracked pepper and rye biscuits with garlic creamed cheese and pickled capers on top, all seasoned with sea salt and a tangy lemon juice.

    Reply
  33. sharon martin says

    30th October 2018 at 3:52 pm

    i like mine poached with some scambled egg

    Reply
  34. Catherine says

    25th July 2020 at 10:37 am

    Hello!
    Can this be made a day before it is served?
    Thank you!

    Reply
    • Michelle Minnaar says

      25th July 2020 at 11:13 am

      Yes! It will last up to 3 days in the fridge.

      Reply

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