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This rich and creamy Smoked Salmon Pate makes a wonderful appetizer spread for crackers, toasts, and holiday canapés. It’s super easy to make recipe and will be the hit at any party!
It’s great on a tinned fish board. And makes a thoughtful host gift – maybe with a nice box of crackers and a cute serving knife.
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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. It tastes like it was served at a fine dining restaurant.
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 gourmet tray passed Hors d’oeuvres. Canapes, a piece of bread or toast topped with this savory spread are perfect for holiday parties.
Spread it between slices of bread for a unique sandwich with lettuce, tomato, and avocado.
Give your morning bagel an upgrade, and slather it on instead of lox.
Heck, I’d eat this as my entree. But it’s also a great appetizer.
Can this be made ahead?
Yes! This is a great recipe to make 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. And it’s super convenient to pull this out of the fridge and serve at your party!
Want to form it into a cheese ball shape?
This pate is easily made into a cheese ball sphere shape for a beautiful and fancy presentation.
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 and refrigerate until ready to serve.
To unmold, place a plate upside down on the bowl, 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.
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.
Serve in a bowl as a dip or spread topped with some fresh herbs like parsley, dill, or fennel. Or check out the section above with other serving suggestions.
What kind of salmon should I use for this?
The salmon I used came from that fishmonger and restaurant, Seabolt’s. They smoke their own salmon, and the smoked salmon has a great full flavor. I love their salmon. If you’re ever in town, I highly recommend them!
What is smoked salmon?
Smoked salmon is a way to preserve and add flavor to the fish. Salmon can be hot or cold smoked.
Cold smoked
Cold-Smoked Salmon is slowly exposed to smoke in an environment about 80° F for a few days. The flesh of cold-smoked salmon stays very moist and silky, similar in texture to lox. You’ll find that I used cold smoked salmon in this Smoked Salmon Rolls recipe.
Hot smoked
Hot-Smoked Salmon is smoked with heat just like meat gets smoked. The fish gets cooked all the way through and ends up with a firm, flaky, drier texture, and a delicious smoky flavor. Hot-smoked salmon looks very similar to a fillet of cooked salmon.
This, hot-smoked, is the kind of salmon I prefer for this recipe. And I’ve used it in this Smoked Salmon Pizza.
Where to buy
Seabolt’s sells their smoked salmon in the shop and online to be shipped. Another of my favorite places to buy seafood, and especially smoked seafood, is {affiliate link} Whidbey Island Seafood Company.
I’ve seen smoked salmon in the refrigerated fish section at the grocery store and in places like Trader Joes.
Additionally, some stores sell salmon trimmings, which are a bit cheaper, and would work equally as well as full salmon fillets in this recipe. Check with your butcher/fish department to see if they sell these.
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, Cedar Plank Grilled Salmon, Avocado Salmon Rice Bowl and Garlic Butter Baked Salmon.
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Salmon Pate Recipe
Smoked Salmon Pate
Ingredients
- 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 hot smoked salmon skin removed
Instructions
- 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.
Notes
Nutrition
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.
Sue
hi Debi. Can this be frozen?
Debi
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.
Joyce wright
We love this recipe! Can’t wait to have it again tomorrow! Thanks! I pinned it on Pinterest.
Rosie
Am I missing something? How do you prepare the smoked salmon? Cut into pieces? Put in mixer? It usually comes in large pieces. Thanks?
Debi
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.
Sharon
I tried it! It came out lovely. It’s delicious. quick and easy!
Nazu
thank you it’s fantastic
Megan
This is one of my favorite appetizers! I was surprised how easy it was to make. Thanks for the recipe!
Michaela Kenkel
I love smoked salmon and this recipe for pate makes me love it even MORE!!
Phyllis
Absolutely delicious. I toast my bread and make sandwiches with it
Carla
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?
Debi
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!
Donna
My husband is a fisherman. Could this be made with smoked tuna?
Debi
Donna, yes, this could be made with smoked tuna. It would be delicious that way too!
Ariel Carter
Portion size
Debi
Ariel, it’s about 1/4 of the full recipe. Or about 2 ounces. Give or take, some people will eat more than others. Also if you’re using it for sandwich spread you may use more than if you’re serving it for an appetizer.
Karolina
it was really good, will be making again definitely 🙂
Mark Paulson
I just made the pate for Thanksgiving. I smoked salmon filets on my Ninja Woodfire grill, and added capers for extra brine. Blended it up in the food processor for a smooth texture.
OMG, absolutely delicious. This will become a regular appetizer in our household.
Meghan
Hi,
What cream cheese would you suggest for this recipe?
Thank you.
Debi
Meghan, I always use Philadelphia full fat cream cheese. It has the best flavor and consistency. And it’s always good. Enjoy!