If you’re looking for something simple to put on the table during the holidays, this Smoked Salmon Pâté is a good one to have. I like using both smoked and poached salmon here; it gives a nicer texture and a bit more depth without making things complicated. It’s easy to put together and works well for sharing, especially when you’ve got people coming over.
And the best news is that this delicious creamy spread is ready in just 20 minutes!
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The Perfect Appetizer - Smoked Salmon Pate
Same as Tirokafteri (Spicy Whipped Feta Dip) and Mediterranean Hummus Dip, Smoked Salmon Pate is the perfect party food that you can serve as an appetizer, as a canapé on croutons, or as a dip with some crudités.
You can make this Smoked Salmon Pate up to 2 days ahead and keep it refrigerated until you need it. Simply remove it from the fridge, garnish it with chopped herbs, and bring it to room temperature for 30 minutes before serving it.
For more appetizer recipes for your next party, you might also want to check out Avocado Deviled Eggs, Thai Chicken Satay, Baked Brie, and Chicken Liver Parfait.
Why This Recipe Works?
- It is super easy to make this delightful party food, simply place your ingredients in a food processor and blitz it!
- You can serve Smoked Salmon Pate as an appetizer for your dinner parties, a healthy snack when you feel peckish, or a light lunch along with a nice bowl of Beetroot and Feta Salad.
- The leftovers would keep for up to 5 days in an airtight container when refrigerated.
- You can make this Smoked Salmon Pate with poached or leftover salmon to save some time. Alternatively, you can omit the poached salmon and use only smoked salmon for a stronger flavor.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Smoked salmon - Use your favorite brand. The trimmings also work perfectly with this recipe, and they are less pricey.
- Poached salmon - You can use leftover salmon or poach from the fresh. Alternatively, replace it with the same amount of smoked salmon.
- Cream cheese - I use full-fat soft cream cheese with plain flavor. You can also use a low-fat version but the pate wouldn't be as creamy.
- Yogurt - Plain natural or Greek yogurt adds a bit of tanginess. You can substitute it with sour cream, creme fraiche, or mayonnaise.
- Horseradish sauce - It is made with horseradish mixed with cream and lemon juice. I buy them in small jars from supermarkets. It gives a slight kick to the salmon pate but you can omit it if you don't have it.
- Chives - I finely chop them before adding them to the Salmon Pate. You can use fresh dill, parsley, or chervil if you prefer.
How to Make Smoked Salmon Pate?
Poach the fresh salmon in simmering water on low heat for 15 minutes, and let it cool down. Alternatively, you can use the same amount of smoked salmon or ready-cooked salmon.
When it is cooled down, place it in a bowl of a food processor along with the cream cheese, cold smoked salmon, yogurt, horseradish sauce, freshly ground black pepper, and lemon juice.
For a really smooth pate, blitz it until the mixture is creamy. If you want your pate more rustic with some delicious chunks, give it a quick blitz using the pulse function.
Add finely chopped chives, mix well until all is incorporated, and transfer it into a serving bowl. Garnish it with some more chopped herbs before serving.
Top Tips From the Chef
- Add the salt at the very last minute after tasting the pate, as smoked salmon and cream cheese are already salty. You might not even need any salt!
- Use ready-cooked salmon to save some time. Also, buy a pack of smoked salmon trimmings as they are much cheaper than the sliced ones.
- Add extra flavorings such as capers, lemon zest, finely chopped shallots, or garlic to make the Smoked Salmon Pate even more interesting.
Serving Suggestions
Smoked Salmon Pate is best when served at room temperature. It is the perfect party food, and you can serve it as an appetizer with some baguette slices and cucumber & carrot ribbons.
You can also serve it as a canapé over some biscuits or croutons along with Mini Sausage Rolls, Italian Rice Balls, and Duck Spring Rolls.
Smoked Salmon Pate is also great for serving as a dip with some crudités, as a snack, or as a light lunch with some warm Bazlama (Turkish Flatbread) or Black Pepper Sourdough Focaccia, and a bowl of Rocket and Parmesan Salad.
How to Store Smoked Salmon Pâté?
You can keep the leftovers for up to 5 days in an airtight container when refrigerated. If you want to keep them longer, you can freeze them in an airtight container and keep them for up to 3 months. Thaw it overnight in the fridge before consuming it.
Recipe FAQs
Yes, you can replace smoked salmon with the same amount of hot smoked salmon for this recipe.
Certainly! Simply double or triple the ingredients to make a larger batch of Smoked Salmon Pate to accommodate your guests.
While full-fat cream cheese provides a creamier texture, you can use low-fat or non-fat cream cheese if you prefer a lighter version.
The taste and texture may vary slightly.
Related Recipes
For more delicious party appetizer recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious party food "Smoked Salmon Pate" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Smoked Salmon Pate
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Ninja BN601 Food Processor
Ingredients
- 4 oz poached salmon (120 grams)
- 4 oz smoked salmon (120 grams)
- 5 oz full fat cream cheese (150 grams)
- 3 ½ tablespoon Greek yogurt or plain natural yogurt
- ½ freshly squeezed lemon juice
- 1 tablespoon horseradish sauce
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon chopped chives
Instructions
- Poach the fresh salmon in simmering water on low heat for 15 minutes, and let it cool down. Alternatively use the same amount of smoked salmon or ready-cooked salmon.
- When it is cooled down, place it in a bowl of a food processor along with the cream cheese, smoked salmon, yogurt, horseradish sauce, freshly ground pepper, and lemon juice.
- Blitz it until the mixture is creamy. If you want your pate more rustic with some chunky bits, give it a quick blitz using the pulse function.
- Add finely chopped chives, mix well until all is incorporated, and transfer it into a serving bowl.
Notes
- Add the salt at the very last minute after tasting the pate, as smoked salmon and cream cheese are already salty. You might not even need any salt!
- Use ready-cooked salmon to save some time. Also, buy a pack of smoked salmon trimmings as they are much cheaper than the sliced ones.
- Add extra flavorings such as capers, lemon zest, finely chopped shallots, or garlic to make the Smoked Salmon Pate even more interesting.
- The leftovers would keep for up to 5 days in an airtight container when refrigerated.
- You can freeze Salmon Pate in an airtight container or nicely wrapped in cling film and keep it for up to 3 months. Thaw it overnight in the fridge before consuming it.
Hannah says
Made this salmon pate for a party this weekend! Everyone loved it, I will double the recipe next time!