- Dish type
- Seafood starters
- Fish starters
- Salmon starters
- Smoked salmon starters
This easy smoked salmon pate is perfect for using up those smoked salmon trimmings. Make this ahead for your next party.
121 people made this
- 340g cream cheese
- 3 tablespoons milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 spring onions, chopped
- 1 teaspoon dried chives
- 110g smoked salmon
MethodPrep:15min ›Extra time:8hr chilling › Ready in:8hr15min
- Beat together all of the ingredients except for the salmon, till fluffy. Flake in the salmon, and stir well. Chill in the fridge overnight. Serve with crackers, crudites or toasted baguette.
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Smoked salmon pate recipe
We’ve used quark, a low fat soft cheese, to make this lighter smoked salmon pate. The combination of both smoked fish and fresh prawns makes this pate fresh and summery, and full of flavour thanks to the fresh dill and capers. Oily fish like salmon are a source of brain boosting Omega-3 fatty acids as well as giving you a dose of vitamin D. If you prefer you could use smoked trout in this recipe instead, it has a similar colour and flavour to salmon with a slight additional earthiness which makes a delicious start to any meal. This is an easy but impressive starter that can be made up to a day ahead, saving you more time last minute when hosting a dinner party. Our recipe makes enough smoked salmon pate for six generous portions, so if you’re expecting more guests you could make each pot slightly smaller to stretch round, or increase the quantities if you have lots of extra people.
Smoked Salmon & Dill Pâté
I really am easy to impress. I’ve been told my whole life that I’m ‘high maintenance’ and that I’m ‘difficult’ and I honestly don’t know what these people are on about. Yes, I do like things done a certain way and I spend more money on shoes than I should but in all honesty, all it takes to make me happy is good bread, good cheese, a Pâté and a few glasses of Muscato. Especially at this time of the year. Everyone is starting to feel the ‘Holiday vibes’ and all I really want is to lie under a tree and do nothing but relax.
Of course, I can’t go longer than an hour or so without nibbling on something so this really is the perfect thing to have in your fridge, all Summer long. It goes perfectly with thick slices of slighly toasted sourdough bread. The bread ever so slightly chewy, the Pâté smooth and rich. I also like it spread onto crackers or even eaten by the teaspoon when I pass the fridge. Yes, it is not the healthiest spread you could choose but over Christmas I believe we’re allowed a little indulgence.
If you have a good food processor, this really could not be easier. It’s more of an assembly job then. I used my Kitchen Aid food processor for this and I can tell you, it took all of 10 seconds for the Pâté to be smooth with just the right amount of flecks of green dill and coral salmon. I flavoured it lightly with sea salt flakes and some freshly ground white pepper. You could of course use black pepper but I have fallen back in love with white pepper. It is undoubtedly one of the most recognisable flavours of my childhood but my mom used to buy the ready-ground variety which used to make me sneeze with it’s over-powering powderiness. Grinding the pale peppercorns yourself results in a lovely gentle flavour, not as strong as black pepper but still adding enough hum to the Pâté. Just delicious.
Easy Salmon Pate Recipe
This salmon pate is a breeze to make. It is a tasty, simple party appetizer perfect for the festive season! This recipe is made in just 30′ then you can continue with your Christmas menu. Do you want to try this delicious & creamy easy salmon pate?
My salmon pate recipe is probably the easiest you will find, it requires 6 ingredients the main one being the salmon fillets (The salmon can be fresh or defrosted). The final mixture has to be thick and has to be refrigerated for at least 4H. I like to refrigerate it overnight because it adds more flavour to the pate. Let me know what you think when you try it. I was delight when I tried it, I didn’t expect it to be so tasty &creamy.
It has a pate texture so perfect for spreading on crackers, but you can go fancy and turn it in to a mousse by adding a bit of whipped cream. You can make beautiful shapes on top of the cucumber slices. It is a light appetizer perfect to leave you hungry for the other delicious Christmas recipes.
Could you imagine it is that easy to make? You just need to buy the ingredients and start making this easy salmon pate. I promise your guest will be delightful with it.
¿Are you up for more Christmas recipes? These are the other appetizers I’m making for Christmas, all of them are quick, easy and delicious:
Did you made this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Or Pin it. Do you follow us on Pinterest? I hope so. Happy Christmas!
How to Prepare Perfect Smoked Salmon Pate
Smoked salmon pate. Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread. Prawns, white crabmeat, salmon caviar & cayenne pepper. "This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. Line a small serving bowl or dish with plastic wrap and spoon in pâté, pressing down firmly and smoothing the top.
Smoked salmon has to be the food of the Gods!! This is a wonderful spread for crackers or small rye bread rounds. Smoked salmon and seasonings dress up a flavored cream cheese spread. You can have Smoked salmon pate using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Smoked salmon pate
- You need 250 gms of cream cheese.
- It’s 200 gms of smoked salmon.
- Prepare of juice of half a lemon.
- You need 2 tablespoons of chopped dill or chives.
- You need 1 tablespoon of creme fraise.
- Prepare of salt and pepper.
MORE+ LESS Sprinkle parsley over top of pâté and on rim of plate. This smoked salmon pate is loaded with healthy fats, packed with protein and best yet, spread across something other than crostini. In this particular recipe, you'll use cucumber slices as your base. Learn how to make a smoked salmon pate with cream cheese, dill and chives.
Smoked salmon pate step by step
- Place cream cheese, creme fraise, lemon juice, chopped dill (or chives) and diced smoked salmon in a mixing bowl.
- Add salt and pepper to taste (not too much salt as the salmon is already quite salty).
- Blitz with a hand blender until pate reaches the required smoothness. You can leave it fairly coarse.
- Refridgerate until you want to serve.
- Serve with toast, crackers or french bread.
This delicious dip/spread/appetizer is great served with crackers or crusty bread. It's made in a flash in when you use a blender. Pulse for a chunky version or continue to blend for a smoother pate. Homemade Smoked Salmon Pâté with cream cheese and a delicate lemon and dill flavour, the perfect canapés for every party. Delicious, yet so simple to make with minimal preparation, this smoked.
Hot Smoked vs Cold Smoked Salmon
While I love smoked salmon in all its variety, it is important that you use hot smoked salmon for this particular recipe.
The primary difference between hot smoked and cold smoked salmon is, as I'm sure you inferred, the smoking temperature. Cold smoked salmon is smoked below 90 degrees, while hot smoked is over 120 degrees.
The result is that hot smoked salmon has a smokier flavor and flakier texture, much like baked salmon. Cold smoked salmon on the other hand is more fresh and silky, but would not blend as well in this smoked salmon spread.
Cook the pasta to al dente according to the package directions. Since the cognac cream sauce comes together so quickly, I like to get the water boiling for the pasta just before I start on the cream sauce.
Don&rsquot you agree that this is the best smoked salmon and pasta cream sauce you&rsquove seen in a while? Each nook of the farfalle pasta, the salmon and peas are coated with that decadent cognac cream sauce. It&rsquos truly a luscious dish and you can make it as fancy or as simple as you like.
Wild Smoked Salmon & Prawn Pâté
The deliciously deep rosy colour of this Wild Smoked Salmon & Prawn Pâté with its soft texture and sweet flavours that hint of the sea, is food to fall in love with. Quick and easy to make, it is a truly indulgent starter for any special occasion.
Spread it lavishly on slices of crisp crostini (see the recipe for perfect crostini here) and serve with a glass of chilled Champagne and I think you could literally have your lover eating out of your hand!
I specifically chose wild Alaskan smoked salmon for this recipe because by going wild you get a firmer less fatty fish with a natural intense colour. Besides, it just doesn’t seem very loving to feed my man farmed fish that’s been fed on pellets containing antibiotics, growth hormones and artificial colour!
To make this seafood pate even more luxurious (and a little less salty) I combined the smoked salmon with some big juicy Canadian cold water prawns.
If this little number doesn’t impress your Valentine, I don’t know what will!
Wild Smoked Salmon & Prawn Pâté (Serves 2)
50g (2oz) wild Alaskan smoked salmon
25g (1oz) large Canadian cold water prawns, defrosted
100g (3 ½oz) full-fat soft cream cheese
50g (2oz) unsalted butter, melted and cooled
Large pinch cayenne pepper
Cut the salmon and the prawns into small pieces (I used kitchen scissors). Place the salmon and prawns in a blender with the cream cheese, melted butter, cayenne pepper and lemon juice.
Pulse the ingredients until mixed together well but not completely smooth - you need to retain a little texture. Taste the pâté and add a little more lemon juice if needed.
Spoon the mixture into two small ramekin dishes. Level the surface, cover with cling film and chill for 2 hours.
When you’re ready to serve, cut a thin slice from a whole lemon, cut it into two halves (remove any pips) then slice each half from its centre to the rind (don’t cut through the rind) then turn both ends in opposite directions to make a ‘twist’ and place one lemon twist on top of each pâté. Arrange two prawns on each side of the lemon slices (4 prawns per person) and garnish both with a small sprig of flat leaf parsley.
Wrapped tightly in cling film, this pâté will keep for for several days stored in a refrigerator.
Don’t add any salt as the smoked salmon has enough salt to sufficiently flavour the pâté without.
If you don't have time or don't feel confident enough to make crostini, whole red Belgian chicory leaves are a fresh and flavourful accompaniment to the pâté . They're also virtually carb-free and the pale red leaves look very pretty!
You could also add some finely chopped fresh chives or dill to this pâté but I much prefer its unadulterated rosy pink colour. For the same reason, I used cayenne pepper rather than freshly ground black pepper because I think black flecks running through the mix would spoil its appearance.
Handmade Potato Chips with Smoked Salmon Tartare
Potato latkes for Hanukkah? Of course!
But homemade potato chips also satisfy the holiday requirement of crispy potato.
And SO MUCH EASIER! And HEALTHIER. Because the chips in my recipe are baked, not fried (you could fry them if you wish though). They are so crispy they crunch as if they were fried.
And of course a homemade potato chip topped with smoked salmon tartare is perfect for my New Year’s celebration.
If you’ve never tasted homemade potato chips you have missed something spectacular in life. Do try this soon, with or without the salmon. You could serve them plain or with sour cream or applesauce, just like latkes. If you want to get fancy, make a dip by mixing some chopped fresh herbs into creme fraiche or mascarpone cheese.
Potato Chips with Smoked Salmon Tartare
One large Russet baking potato
1/4 pound smoked salmon pieces
2 tablespoons finely chopped red onion
1-2 tablespoons chopped fresh dill
cream cheese, dairy sour cream, crème fraiche or mascarpone cheese, optional
Preheat the oven to 425 degrees. Peel the potato and slice 1/8-inch thick slices. Wipe the slices with paper towels. Brush the slices on both sides with vegetable oil. Sprinkle lightly with salt. Place on a cookie sheet and bake for 9 minutes. Turn the slices over and bake for another 8-9 minutes or until golden brown. Remove from the oven and set aside. Chop the smoked salmon. Add the red onion and dill and mix thoroughly. Sprinkle in a few drops of olive oil and lemon juice and mix. For a dairy hors d'oeuvre, spread the chips with cream cheese, sour cream, crème fraiche or mascarpone cheese. Top with some of the salmon mixture. For a parve hors d'oeuvre, place the salmon mixture directly on the potato chips
A top chef’s favourite
Lee’s cooking is known for its robust generosity, and its focus on the character of the principal ingredient. This dish sits squarely within that tradition: it is “something of a must at Quo Vadis”, says Lee – “ensconced on the menu for all time”.
Jeremy Lee, chef-proprietor at that venerable Soho institution Quo Vadis, “represents an almost forgotten line of British cooking”, says the food writer Matthew Fort. “He sources his primary materials with enthusiastic discrimination, and then treats them with rare respect.”
Lee began his career in Scotland, then came to London to hone his skills under Simon Hopkinson and Alastair Little – major names in the resurgence of modern British cooking. In 1994, he took over at the Blueprint Café at the Design Museum, where his “killer combination of French technique and love of the robust over the fancy made it a place of pilgrimage”, says Jay Rayner in The Observer. “Lee is that rare phenomenon in London’s food world – a chap everyone agrees is a good thing.”
- 200 g Taste the Difference wholemeal country loaf
- 1 tbsp olive oil by Sainsbury's
- 120 g Scottish smoked salmon, roughly chopped
- 250 g tub lighter soft cheese by Sainsbury's
- 1 tbsp creamed horseradish sauce
- 1 lemon, juiced and cut into wedges to garnish
- sprinkling fresh chives, finely snipped, plus extra to garnish
- 0.5 cucumber, washed
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the bread into 6 thin slices, then cut each slice into 4 small triangles. Spread the triangles out on a large baking sheet, drizzle over the olive oil and season with freshly ground black pepper.
Bake for 5 minutes, then turn the triangles over and bake for a further 5 minutes. Remove from the oven and set aside.
Put three quarters of the smoked salmon in a food processor with the soft cheese, horseradish and lemon juice. Whizz until you have a smooth pâté, then transfer to a bowl. Stir in the rest of the smoked salmon and the finely snipped chives. Season with freshly ground black pepper.
Top each crouton with a small dollop of the pâté. Use a vegetable peeler to cut the cucumber into thin ribbons and arrange them on top of the pâté. Garnish with the extra chives, season with freshly ground black pepper and serve on a platter with the lemon wedges to squeeze over.