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Smoked Salmon Pate

Smoked Salmon Pate - a delicious dip made with very few ingredients! It will be a hit at your dinner parties.
Course Appetiser, Nibbles, Starter
Cuisine European
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 125kcal
Author Alexandra


  • 150 g hot smoked salmon pieces or trout
  • 1 teaspoon butter cold
  • 1 ½ teaspoon brandy or cognac
  • cup thickened cream
  • ½ teaspoon lemon zest

To Serve:

  • cayenne pepper and spring onion optional


  • 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. 


* The dip itself is gluten-free and can be served with gluten-free crackers or crudites as required.
* It can be made the day before - just save the garnish until serving.
* Use good quality hot smoked salmon pieces - it will give you more flavour and better texture.


Calories: 125kcal | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 310mg | Potassium: 80mg | Calcium: 17mg | Iron: 0.3mg