Smoked Salmon Pâté
If you love rich, creamy, and slightly tangy flavors, this Smoked Salmon Pâté is going to become your new go-to for entertaining or just treating yourself. Imagine smooth, silky cream cheese blended with smoky salmon, bright bursts of lemon, and a subtle kick of horseradish—all spreadable perfection on a crisp cracker or fresh baguette slice. Trust me, once you make this, your snack game will never be the same.
This pâté is elegant enough for guests, but simple enough that you can whip it up on a weekday afternoon. Plus, it pairs beautifully with fresh veggies, crusty bread, or even as a sandwich spread for a luxurious lunch.
Recipe Origin
This recipe is inspired by classic European smoked salmon spreads, often served in bistros and cafés across France and Scandinavia. It’s designed to be simple, letting the natural flavors of smoked salmon shine while adding just enough creaminess and zest to make every bite decadent.
Kitchen Tools You’ll Need
- Mixing bowl
- Whisk or fork (or a food processor for extra smoothness)
- Zester and juicer
- Spatula
- Serving dish or ramekin
Smoked Salmon Pâté
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook / Blending
- Cuisine: European
Description
This smoked salmon pâté is a creamy, flavorful spread perfect for appetizers, breakfast, or brunch. Blended with cream cheese, horseradish, and fresh lemon, it’s quick to make and pairs beautifully with crackers, bread, or vegetable sticks.
Ingredients
- 200 g smoked salmon
- 100 g cream cheese
- 1 lemon, whole zest and half juice
- 2 tsp horseradish sauce
- Salt and pepper, to taste
Instructions
- Place the smoked salmon and cream cheese in a food processor or blender.
- Add the lemon zest, half of the lemon juice, and horseradish sauce.
- Blend until smooth and creamy, scraping down the sides as needed.
- Season with salt and pepper to taste, and blend briefly to combine.
- Transfer the pâté to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Serve with crackers, toast, or vegetable sticks as desired.
Notes
- Use high-quality smoked salmon for the best flavor.
- Adjust horseradish to your preferred level of heat.
- Can be made a day ahead and stored in the fridge for up to 2 days.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
Nutrition
- Serving Size: 50 g
- Calories: 120
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg
Keywords: smoked salmon pâté, salmon spread, appetizer, creamy dip, brunch recipe
Why You’ll Love Smoked Salmon Pâté
Versatile
Perfect for breakfast, brunch, appetizers, or even a last-minute snack when guests drop by. Spread it on toast points, crackers, or bagels—the possibilities are endless.
Quick and Easy
No cooking required! Just mix, blend, and chill. Even beginner cooks can pull this off effortlessly.
Elegant but Budget-Friendly
It feels fancy, but uses ingredients that are easy to find. You get a gourmet taste without breaking the bank.
Crowd-Pleasing
The smoky, creamy, and slightly tangy flavors hit all the right notes for adults and teens alike.
Customizable
Want it spicier? Add a bit more horseradish. Prefer a milder version? Just tone it down. Fresh herbs like dill or chives can also add a nice pop.
Chef’s Pro Tips for Perfect Results
- Use room-temperature cream cheese to make blending smoother.
- Zest the lemon first, then juice half of it—fresh lemon flavor is key.
- Taste and adjust seasoning gradually; smoked salmon already has some saltiness.
- For extra smooth pâté, pulse ingredients in a food processor until creamy.
Ingredients in Smoked Salmon Pâté
Smoked Salmon:
The smoky, tender star of the show. This is the flavor foundation, so opt for good-quality salmon.
Cream Cheese:
Gives the pâté its rich, creamy texture and balances the smoky salmon perfectly.
Lemon Zest and Juice:
Brightens the spread with freshness and adds a little tangy lift.
Horseradish Sauce:
Adds a subtle kick that complements the salmon without overpowering it.
Salt and Pepper:
To taste, just enough to enhance the flavors. Remember, the smoked salmon already brings some saltiness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s whip up this creamy, smoky delight:
Prepare Ingredients
Ensure your cream cheese is softened, zest the lemon, and squeeze half the juice. Cut the smoked salmon into manageable pieces.
Mix the Base
In a bowl, combine the cream cheese, lemon zest, lemon juice, horseradish sauce, salt, and pepper. Mix until smooth.
Add Salmon
Fold in the smoked salmon pieces until evenly distributed. For a smoother texture, pulse briefly in a food processor.
Taste and Adjust
Give it a taste and add more salt, pepper, or horseradish if desired.
Chill
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serve and Enjoy
Spoon the pâté into a serving dish, spread on crackers, toast points, or slices of baguette, and enjoy that perfect bite of smoky, creamy goodness.
Nutrition Facts
Servings: 4–6
Calories per serving: ~150 (depends on serving size and exact ingredients)
Preparation Time
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
How to Serve Smoked Salmon Pâté
- Crackers or Toast: Classic pairing that keeps it simple.
- Vegetable Sticks: Cucumber, carrots, or bell peppers add crunch.
- Bagels: A luxurious breakfast or brunch option.
- Sandwich Spread: Elevates a simple sandwich to gourmet level.
- With Fresh Herbs: Dill, chives, or parsley sprinkled on top add visual appeal and freshness.
Make-Ahead and Storage Tips
- Prepare up to a day ahead for stress-free entertaining.
- Store in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving for best flavor.
Variations to Try
- Add a splash of crème fraîche for extra creaminess.
- Mix in capers or finely chopped red onion for added bite.
- For a spicier version, add a dash of cayenne or chili flakes.
- Fold in fresh herbs like dill, chives, or parsley for a herby twist.
Additional Tips
- Taste as you go to balance salt and tang.
- Avoid overmixing if you want a slightly chunky texture—smooth is nice, but a bit of salmon texture is delightful.
- Serve with a lemon wedge for an extra zing if desired.
FAQ Section
Q1: Can I use cooked salmon instead of smoked?
A1: Yes, but you’ll lose that signature smoky flavor. Consider adding a small amount of smoked paprika for depth.
Q2: Can I make this vegan?
A2: Swap cream cheese for a plant-based alternative and use smoked carrot or beetroot slices for flavor.
Q3: How long does it last in the fridge?
A3: Up to 3 days in an airtight container.
Q4: Can I freeze smoked salmon pâté?
A4: Freezing isn’t recommended as it may alter the texture.
Q5: What’s the best way to serve it?
A5: Serve chilled with crackers, toast, or veggies. A drizzle of olive oil or sprinkle of herbs adds extra appeal.
Q6: Can I make it smoother in texture?
A6: Yes—blend in a food processor until silky.
Q7: Is horseradish essential?
A7: It adds a subtle kick but can be omitted for a milder spread.
Q8: Can I add lemon juice only and skip zest?
A8: You can, but zest gives an extra layer of bright flavor that complements the salmon beautifully.
Q9: Can I double the recipe?
A9: Absolutely! Just scale ingredients proportionally.
Q10: Can I add other flavorings?
A10: Yes—dill, chives, capers, or even a touch of smoked paprika works wonders.
Conclusion
This Smoked Salmon Pâté is elegant, creamy, and smoky all at once—an effortless recipe that feels gourmet but is incredibly simple to make. Perfect for entertaining, brunches, or a luxe snack, it’s one of those recipes that makes you look like a pro without needing hours in the kitchen. Grab your smoked salmon and cream cheese, whip it up, and enjoy a little taste of indulgence anytime.
Smoked Salmon Pâté
Learn how to make this creamy smoked salmon pâté:
