Salmon Pate with Hot Smoked Salmon is a perfect make-ahead appetizer or snack year for all your dinner parties - especially served with a side of butter fried bread... Just be ready to share the recipe with your friends - they will ask for it.
Mix your hot smoked salmon, red onion, lemon zest, lemon juice and fresh ground black pepper in a bowl.
Add in the créme fraiche and mix well. Taste test and adjust seasoning if you like, but do not add any salt at this point.
Place in the fridge 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.
Hold the salt! Hot smoked salmon is inherently salty, and while you might want to add some salt anyway (I always do) - wait until just ebfore serving. Otherwise you might end up with a dip that's far too salty after sitting for awhile.
Taste test, taste test, taste test - and make it your own. Our palates are all different and you might want to add more or less red onion, lemon juice, lemon zest, pepper or salt. Just taste test as you go, and adjust to your liking. Just remember tip #1 - and hold the salt until just before serving.
Refrigerate longer if you can - the flavor will just get better if it stays in the fridge for a day or so.
How do I make salmon pâté dairy free?
It's easy to make this salmon pâté dairy free - just use dairy free créme fraîche and that's it.
How long will salmon pate last?
Salmon pâté will last for 5-7 days in the fridge.
Can I use cold smoked salmon instead?
Yes, you can absolutely use cold smoked salmon instead. It will not fall apart as much, but it will still be a delicious dip.