This rich, creamy Smoked Salmon Pate makes a wonderful spread for crackers, toasts, and holiday canapés.
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A great appetizer
Smoked salmon and seasonings dress up a flavored cream cheese spread. Five minutes is all you need to whip up this creamy fish dish, great served as a dip or great, light, fresh appetizer.
This recipe comes from my favorite local fishmonger and restaurant, Seabolt’s Smokehouse.
What’s the best way to serve pate?
Serve it with crackers as a dip for a great fancy appetizer that’s super quick to make.
Serve it already spread on toast points or crackers for a delicious tray passed Hors d’oeuvres.
Spread it between slices of bread for a unique sandwich with lettuce and tomato.
Give your morning bagel an upgrade, and slather it on instead of lox.
Can this be made ahead?
The flavors meld as it sits, and it just gets better. So if you make it ahead, you’re doing yourself a big favor.
Want to form it into a cheese ball shape?
Line a bowl with plastic wrap. In a separate bowl, beat all ingredients until desired consistency. Spoon the mixture into the plastic lined bowl, and press with rubber spatula. Cover; refrigerate until ready to serve.
To unmold, place a plate upside down on the bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle chopped parsley over top of pâté.
How to make
This can be made in a food processor, with a hand mixer, or just using a fork to stir. It’s up to you how you make it. It’s really easy, you just mix all the goodies together.
Also, you can decide how smooth you want the paté to be.
Pulse a few times or blend lightly if you want the paté chunky. Or blitz some more if you want a smooth and pink paté.
What kind of salmon should I use for this?
The salmon I used came from that fishmonger and restaurant, Seabolt’s. I love their salmon. In fact, I love all the food they make and sell. If you’re ever in town, I highly recommend them!
Seabolt’s also sells their smoked salmon in the shop and online to be shipped. Check ‘em out.
I’ve seen smoked salmon in the refrigerated fish section at the grocery store and in places like Trader Joes.
Some stores sell salmon trimmings, which are a bit cheaper and would work equally well in this recipe. Check with your butcher/fish department.
If you have a smoker and make your own, you could use homemade smoked salmon as well.
Looking for more great salmon recipes?
We love salmon around here, and I have lots of great recipes using the healthy fishy.
Give these recipes a try: Salmon Risotto, Salmon with Blueberry Sauce, Salmon Burgers, and Cedar Plank Grilled Salmon.
Some recipes I need to try! Avocado Salmon Rice Bowl and Garlic Butter Baked Salmon.
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Salmon Pate Recipe
Smoked Salmon Pate
- 4 ounces cream cheese softened
- 1 tablespoon fresh lemon juice
- ½ tablespoon minced fresh onion
- ½ tablespoon minced fresh parsley
- ¼ teaspoon garlic powder
- ¼ pound smoked salmon skin removed
- Place the softened cream cheese, lemon juice, onion, parsley, and garlic powder in a bowl and mix until soft and creamy with a food processor, stand mixer, hand mixer, or sturdy fork.
- Add the smoked salmon and mix to desired consistency.
- Thin down with a little mayonnaise or lemon juice if desired.
- Serve with crackers or bread.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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hi Debi. Can this be frozen?
Hi Sue, yes, you can freeze this pate. Keep it in an air tight container for a few months. When you are ready to eat, place it in the fridge overnight to defrost. I don’t recommend microwaving it to defrost, as that will possibly make the cream cheese break and get clumpy.
We love this recipe! Can’t wait to have it again tomorrow! Thanks! I pinned it on Pinterest.
Am I missing something? How do you prepare the smoked salmon? Cut into pieces? Put in mixer? It usually comes in large pieces. Thanks?
Rosie, You can purchase smoked salmon already prepared. Well stocked grocery stores, Trader Joe’s, or your local fish monger may carry it.
For the recipe, once you’ve creamed the cream cheese and flavorings together to get a smooth base, add in the smoked salmon. You can toss it in in one large piece and break it up as you stir it in. Stir it with a fork, food processor, stand mixer, or hand mixer. And mix it in to your desired consistency.
You can leave it in large chunks in the cream cheese spread. Or you can mix it in to make a really smooth pate. Or, stop mixing anywhere in between.
If it makes it easier for you, simply break up the smoked salmon into smaller pieces before you mix. The smoked salmon should flake apart fairly easily.
I tried it! It came out lovely. It’s delicious. quick and easy!
thank you it’s fantastic
This is one of my favorite appetizers! I was surprised how easy it was to make. Thanks for the recipe!
I love smoked salmon and this recipe for pate makes me love it even MORE!!
Absolutely delicious. I toast my bread and make sandwiches with it
Hi Deb – I have salmon that was fresh-caught and canned by a dear friend. Is there any way to doctor it to make this receipt?
Carla, I think your salmon will be great in this recipe. Though I haven’t made it with plain salmon before, I’d start by making the pate as called for. Once it’s ready, taste it and see if it’s too plain for your liking. If so, mix in a drop of two of liquid smoke. Don’t go heavy at first. Keep adding to your liking, tasting as you go. You can also garnish the pate with a sprinkling of smoked paprika for a little extra smokiness. One other thought is smoked sea salt can be added, but be careful with that as you don’t want the pate to be too salty. Let me know how it goes; I’d love to hear!