My Smoked Salmon Pate is a delicious appetiser. It is a dish that you can prepare in just ten minutes, or less if you work quickly!! I love to serve this when I have friends or family over - even those who are not huge seafood fans can't resist this creamy, flavoursome dip!
For this recipe, I use Hot Smoked Salmon pieces, which provide a delicious flavour to the pate.
I prefer to use this as opposed to regular cold Smoked Salmon slices. I find that the Hot Smoked Salmon has a better texture. It is also delicious flaked into salads, such as my Broccoli Stem and Carrot Salad. Whereas, in my recipe for Smoked Salmon Bread Tartlets, I prefer to use the cold smoked variety. The difference between the two varieties lies in the smoking temperature.
To prepare this delicious appetiser is simple.
I begin by removing the skin from the salmon pieces. I then place all of the ingredients into a small blender. The pate is blended until a smooth consistency. I then place it into a serving dish and garnish with some spring onions or chives and cayenne pepper.
This dish can be prepared the day before it is required; I recommend garnishing just before serving.
It is perfect served with a glass of champagne or wine! I like to serve with some toasted bread and crudites.
More delicious recipes featuring Salmon:
Do you love pate and dip as much as we do? If so, in addition to this recipe, I recommend having a look at these other fabulous dip recipes:
- Whipped Feta
- Roasted Capsicum Pesto
- Green Goddess Dip
- Easy Hummus
- Caramelised Onion Dip
- The Best Baba Ganoush
- Avocado, Yoghurt and Mint Dip
- Roasted Carrot Hummus
- Cannellini Bean Dip
So do tell me, will you give this Smoked Salmon Pate a try? Let me know in the comments below what you think!
Enjoy!
Alex xx
Smoked Salmon Pate
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 150 g hot smoked salmon pieces or trout
- 1 teaspoon butter cold
- 1 ½ teaspoon brandy or cognac
- ⅓ cup thickened cream
- ½ teaspoon lemon zest
To Serve:
- cayenne pepper and spring onion optional
Instructions
- Peel the skin from your smoked salmon pieces. Discard the skin.
- Put all of the ingredients into a small blender, and blend until the mixture is smooth.
- Put the pate in a serving dish, and garnish with cayenne pepper and/or finely sliced spring onion. I like to serve with toasted bread, but it is also delicious with crackers or crudites.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sue says
So very good! I took it to a 4 July gathering and it disappeared while it was still cold and fresh! I sprinkled a little chopped fresh dill on the top and served it with sea salt and pepper crackers… Yum!
Alexandra Cook says
Thanks, Sue! The additional of dill sounds perfect 🙂
Appreciate you taking the time to comment. Alex xo
Rosario says
So delicious!
Alexandra says
Thank you, Rosario!
Viktorija says
I am such a big fan of pates!!!! Usually I am too lazy to make one, so just pick up from the market, but this one was too good not to try. Absolutely delicious and recipe is easy to follow! Thanks for sharing dear! x
Alexandra says
I'm so pleased that you enjoyed it, thank you for letting me know. 🙂