This smoked salmon pate is jam-packed with delicious salmon flavor and really easy to make. It's perfect to top canapes, as part of a cheeseboard or in sandwiches.
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I have always quite liked smoked salmon pate but it's not something I tend t have often. Then a couple years ago we were visiting my parents and they had one from a supermarket that was particularly good. My eldest son became obsessed and we got through quite a lot of it during our visit at lunchtimes.
I took note of the ingredients since this wasn't quite your usual spread. It had much more actual salmon flavor and I soon saw why: it wasn't made with just smoked salmon but also fresh as well as hot smoked. The amount of fish compared to the other ingredients was dramatically higher than many other versions.
I took a mental note to try to recreate something at least close to it at some point. It took me a little while, but I am so pleased with the result. We all instantly loved this flavor-packed spread.
What makes this pate different
As you might have guessed from the above, the big difference with this compared to many more "typical" smoked salmon pates is it has a high proportion of fish in it. You also use both fresh and smoked salmon in this. The combination both adds to the flavor and texture.
A lot of pureed smoked salmon can taste a bit overly salty or slimy, but the fresh salmon really balances that out. The end result is a pate where salmon is the star, not creaminess.
This pate could hardly be easier to make as all you do is put everything in a food processor and blend until combined.
Tips and variations
While I poached my own salmon for this, you could buy ready-cooked salmon or even canned salmon would probably work. But poaching is really quick and easy to make so I do recommend this if you can. I just buy slightly extra when getting salmon for another meal.
Using a mix of fresh and smoked salmon makes this a little more affordable without compromising the taste. You can also buy those scraps of smoked salmon (usually a lot cheaper) rather than slices for this since you'll be blending them anyway.
I'm personally not a huge fan of mayonnaise where you can taste it, so I have used a little plain yogurt in here instead. If you prefer, or don't have yogurt, then mayo would also work.
This is easy to scale up or down depending on how many people you are serving, and you can easily adjust the flavors as well. Instead of paprika, try a little dill. Up the lemon, if you like, or try lime instead.
This smoked salmon pate is all about the salmon rather than creamy 'filler' with a wonderful depth of flavor. It's easy to make, spreadable and perfect for appetizers, lunch and more. Enjoy!
Try these other Scottish favorites:
- Cullen skink (smoked haddock chowder)
- Simplified haggis (all the flavor of the traditional with easier to find ingredients)
- Cranachan (a classic, easy raspberry, oatmeal and cream dessert)
- Scotch pancakes (aka drop scones, lovely and light, fluffy and gently sweet)
- Plus get more British recipes and condiment recipes in the archives.
Smoked salmon pate
Ingredients
- 2 oz poached salmon (see more below)
- 2 oz smoked salmon (can use offcuts/pieces)
- 2 tablespoon cream cheese
- 2 teaspoon lemon juice
- 2 teaspoon yogurt (can also use mayonnaise)
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon paprika
- 1 pinch salt
- 1 pinch pepper
Instructions
- Place all of the ingredients in a food processor and pulse until smooth. Scrape down the sides and pulse again, as needed, to ensure everything is mixed.
- Transfer to a dish for serving, or cover and refrigerate until needed (it will keep a couple days in the fridge).
Video
Notes
Nutrition
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John says
Super recipe - best salmon pate we have tasted in too many decades to mention. My wife found it and got her chef [me] to prepare it for our lunch guests yesterday. Just replied to my friend who just wanted to check if it was your recipe. He (the chef too) and his wife loved it.
I tried the poaching recipe too. So easy, and better than commercial ones i have purchased.
PS I noted with some amusement that two American pinches equals one metric/British one. However, I even cut that down to a 'token' pinch, as our commercially smoked salmon is quite salty enough for our taste nowadays.
Caroline's Cooking says
I'm so glad to hear you and others enjoyed it! It was one of those recipes that took a bit of tweaking over time but I love how it turned out so great to hear you did too. (And the two/one pinch is I think an error, going to check that now, but funny nonetheless!)
Trevor says
Very nice recipe. I will be making a bigger batch and freezing some next time.
Caroline's Cooking says
Glad to hear you enjoyed! It's certainly one we love here, too.
Carrie says
I’m definitely going to try this but I did wonder what the biscuits/crackers are that you are using ‘cos they look delicious too!
Caroline's Cooking says
Hope you enjoy! They are oatcakes - recipe is also here on the site: oatcakes
Sue says
Delicious. Can you freeze the salmon pate?
Caroline's Cooking says
Glad you enjoyed! I haven't frozen it myself, but I see no reason why it wouldn't work - just put into an airtight container then defrost in the fridge when you need it. I'd suggest you cover the surface of the pate in the container with wax paper or plastic if it doesn't fill to the top just to try to help avoid any freezer burn.
Norma Shaw says
Delicious
Caroline's Cooking says
Glad to hear you enjoyed - it's one we love as well.
Dannii says
I adore smoked salmon pate. So nice on crusty bread.
Caroline's Cooking says
Yes indeed it is!
whitney says
Smoked salmon is my absolute fave! The flavor is incredible!! Thanks for sharing.
Caroline's Cooking says
I agree, it has a lovely flavor, and you really get to taste it with this pate. Enjoy!