Smoked Salmon Pate

5 from 2 votes

This easy Smoked Salmon Pate recipe is the perfect appetizer for your festive table whether it is Thanksgiving, Christmas, or New Year celebrations.

Prep Time8

Cook Time12

Total Time20

Course: Appetizer, Snack

Cuisine: british, Western

Diet: Gluten Free, Halal

Servings: people

Calories: 209kcal

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.

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.