This Smoked Salmon Pâté is the perfect make-ahead appetizer, easy to make in just 25 minutes with just 10 minutes of work. With amazing flavor from hot smoked salmon and lots of lemon, it's delicious served with a side of bread - fry it in butter first for the very best experience.
Place chopped salmon and red onion, lemon zest, lemon juice and fresh ground black pepper in a bowl and mix well.
1 cup hot smoked salmon, ½ red onion, 1 lemon, 2 tablespoon lemon juice, 1 teaspoon fresh ground black pepper
Add crème fraîche and mix until everything is well combined. Taste test and adjust seasoning if you like, but do not add any salt at this point.
½ cup créme fraîche
Cover and refrigerate for at least 15 minutes.
Just before serving, bring out the salmon pâté from the fridge and taste test. Add salt and more of any of the other seasonings if needed, then serve as a side for bread or crackers.
salt, lemon slices
Video
Notes
Ingredient notes & substitutions
Red onion can be swapped for chopped shallots or leeks
Cold smoked salmon can be used instead of hot smoked, but then I recommend making it in a food processor to get everything really well combined. If you don't have one, cut the salmon into really small pieces.
Crème fraîche can be swapped for a 50/50 mix of cream cheese and sour cream or use just cream cheese and add more lemon juice
Lemon juice needs to be fresh - bottled will not do
Salt and pepper can be added according to taste
Fresh dill, capers, parsley and horseradish are all great additions if you want to add even more flavor
Tips & tricks
Hold the salt until just before serving - smoked salmon is very salty, and you might not even need any extra salt
Adjust seasoning and make it your own - add more or less lemon juice and/or zest or maybe add a dried herb of your liking
Make it dairy free by using a vegan crème fraîche
Refrigerate longer if you can - the flavor will just get better if it stays in the fridge for a day or so
Store leftovers in the fridge in an airtight container for up to 4 days