Smoked Salmon Pâté

Smoked salmon pate in a bowl decorated with lemon slices.

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.

Course Appetizer

Cuisine North American

Prep Time 5

Cook Time 5

Resting time 15

Total Time 25

Servings

Calories 112kcal

Author Emmeline Kemperyd

Equipment

Ingredients

1 cup hot smoked salmon chopped; see notes for using cold smoked salmon
½ red onion finely chopped; you can also use shallots
1 lemon zested
2 tablespoon lemon juice fresh squeezed
1 teaspoon fresh ground black pepper
½ cup créme fraîche see notes for alternatives
salt according to taste, you might not need it
lemon slices optional, for decoration

US Customary - Metric

Instructions

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

If you're using cold smoked salmon 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 substitutes: It can be swapped for a 50/50 mix of cream cheese and sour cream or use just cream cheese and add more lemon juice

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.

This recipe does not freeze well.

Make ahead: You can make this recipe up to a day in advance. Bring out leftovers 30 minutes before serving.

Nutrition