I turned leftover smoked salmon into a pate that reinvents Smoked Salmon and Crackers with a single unexpected pantry ingredient.

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I never thought a spread could feel a little cunning, but I swear this Smoked Salmon Pate does. I mash smoked salmon with cream cheese, tweak the texture until it sits silky on a cracker and then watch people tilt their heads like they just discovered a secret.

It’s bold not precious so it fits casual nights and fancier bites, it even answers that annoying What Goes With Smoked Salmon question without sounding preachy. I use it when I want quick Smoked Salmon And Crackers that actually impress, and sometimes I eat it straight from the bowl cause who’s judging

Smoked Salmon Pate looking down on a bowl of pate served with crackers.

Ingredients

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Smoked salmon: Rich in protein and omega three fats, slightly salty and smoky, not sugary.
Cream cheese: Provides creamy texture, mostly fat and some protein, adds mild tang and richness.
Crème fraîche or sour cream: Adds smooth tang, some calcium, light acidity, balances saltiness.
Lemon: Bright acid, gives fresh sour pop and vitamin C, cuts richness.
Capers: Salty, briny bursts, low calories, little fiber, lift overall flavor.
Fresh dill: Herbal, fragrant, low calorie, adds a grassy lift and freshness.
Chives: Mild onion note, small amounts of vitamins, makes it sharper.
Horseradish optional: Gives spicy heat, tiny calories, use sparingly for a bite.
Olive oil: Adds silkiness, healthy monounsaturated fats, help mouthfeel and sheen.

Ingredient Quantities

8 oz (225 g) smoked salmon

8 oz (225 g) cream cheese

3 tbsp (45 ml) crème fraîche or sour cream

1 tbsp (15 ml) fresh lemon juice

1 tsp lemon zest

1 small shallot or 2 tbsp red onion

1 tbsp capers, drained

2 tbsp fresh dill

2 tbsp fresh chives

1 tsp Dijon mustard

1-2 tsp prepared horseradish (optional)

1 tbsp extra virgin olive oil

1/4–1/2 tsp freshly ground black pepper

sea salt, to taste

crackers or toasted bread, for serving

lemon wedges, optional

How to Make this

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1. Bring 8 oz cream cheese to room temp so it blends smooth, drain 1 tbsp capers, chop 8 oz smoked salmon into rough chunks and reserve a little for garnish, mince 1 small shallot or 2 tbsp red onion, zest 1 lemon and juice about 1 tbsp, chop 2 tbsp dill and 2 tbsp chives.

2. In a food processor add the chopped salmon, shallot/onion, 8 oz cream cheese, 3 tbsp crème fraîche or sour cream, 1 tbsp Dijon mustard, 1–2 tsp prepared horseradish if using, the lemon juice and zest, and the drained capers.

3. Pulse the processor in short bursts until mostly combined but still a little chunky, dont over-blend or it gets too pasty; scrape the sides down with a spatula as needed.

4. With the motor off add 2 tbsp fresh dill, 2 tbsp fresh chives, 1 tbsp extra virgin olive oil and 1/4–1/2 tsp freshly ground black pepper, then pulse once or twice just to fold them in so you still see flecks of herb.

5. Taste and season carefully: smoked salmon is salty so add sea salt sparingly, adjust lemon, horseradish and pepper to your liking. If it seems too thick, thin with a splash more crème fraîche or a little olive oil.

6. If you dont have a food processor, finely chop the salmon and herbs by hand and beat together with a fork or whisk in the cream cheese and crème fraîche until well combined, it takes a bit more elbow grease but works fine.

7. Transfer the pate to a serving bowl, press plastic wrap directly onto the surface to prevent a skin if you plan to chill, then refrigerate at least 30 minutes so flavors meld; it actually tastes better after a few hours.

8. Before serving let the pate sit at room temp 10 minutes so it softens slightly, then drizzle a little extra virgin olive oil on top and scatter the reserved salmon pieces, extra dill and chives for color.

9. Serve with crackers or toasted bread and lemon wedges on the side for squeezing, and enjoy; leftovers keep well covered in the fridge for 2 to 3 days.

Equipment Needed

1. Food processor or blender (if you dont have one, finely chop the salmon and use a bowl)
2. Sharp chef’s knife
3. Cutting board
4. Medium mixing bowl
5. Rubber spatula for scraping the sides
6. Measuring spoons and measuring cup or kitchen scale
7. Small fine mesh sieve or strainer to drain capers
8. Plastic wrap, serving bowl and a small spoon for plating

FAQ

Q: How long will the smoked salmon pate keep in the fridge? A: Store in an airtight container, chilled, for about 3 to 4 days. If your smoked salmon was opened earlier or close to its sell by date use it sooner. Always smell it first, if it smells off toss it.

Q: Can I freeze the pate? A: You can but texture will change. Freeze in a freezer safe container for up to 1 month. Thaw overnight in the fridge and stir or blitz briefly with a splash of crème fraîche or olive oil to bring back a smoother texture.

Q: Any easy swaps if I dont have something? A: Yes. Neufchâtel or mascarpone work for cream cheese, or mix plain Greek yogurt with a bit of cream cheese if you want lighter. If you dont have dill use parsley, and chopped cornichons can stand in for capers. Horseradish can be left out or swapped for a little wasabi.

Q: How do I get a really smooth, spreadable pate? A: Use a food processor and pulse until smooth, scraping down the bowl once or twice. Soften the cream cheese before you start and add the crème fraîche or a bit of olive oil a tablespoon at a time so you dont overdo it. Chill 30 minutes to firm up for spreading.

Q: Is this safe for pregnant people or those with weak immune systems? A: Traditional cold smoked salmon can carry a small listeria risk, so pregnant people and immunocompromised folks should avoid it or use cooked salmon instead. If in doubt ask your doctor.

Q: Best ways to serve or dress it up? A: Serve with crackers, toasted baguette, blinis or sliced cucumber. Top with extra chopped chives, a few capers and lemon wedges. It also shines on a bagel with thinly sliced red onion and a sprig of dill.

Smoked Salmon Pate Recipe Substitutions and Variations

Smoked salmon: try gravlax (same amount, a bit sweeter and less smoky), canned salmon (drain and flake, good budget option), or hot-smoked trout (similar texture but milder smoke).
Cream cheese: swap with mascarpone for a silkier, slightly sweeter pate (use 1:1), or well-drained ricotta for a lighter texture (might need extra lemon or salt).
Crème fraîche / sour cream: plain Greek yogurt works fine (use strained full-fat for thickness, about the same amount), or mix 2 parts yogurt with 1 part mayo if you want extra richness.
Capers: chopped cornichons give the same tangy crunch, chopped green olives add briny depth, or extra lemon zest plus a tiny pinch of salt if you dont have pickles.

Pro Tips

– let the cream cheese get really soft first. if you rush it by microwaving, do short bursts of 5 to 8 seconds so it loosens up but doesnt melt, that way it blends smooth without getting gluey.

– rinse the capers briefly under cold water to take off extra brine, and always taste a bit of the smoked salmon before salting. some salmon packs are way saltier than others so you might not need any extra salt at all.

– pulse the processor in short bursts so the mix stays a little chunky, scrape the bowl down often, and save a couple tablespoons of chopped salmon to fold in at the end for texture and for garnish. if it gets too pasty, thin with a spoonful of creme fraiche or a splash of olive oil.

– make it ahead if you can, the flavors marry nicely after a few hours in the fridge, but press plastic wrap right onto the surface so it wont form a skin. pull it out about ten minutes before serving so it softens, then add the oil and herbs just before guests arrive.

Smoked Salmon Pate Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I turned leftover smoked salmon into a pate that reinvents Smoked Salmon and Crackers with a single unexpected pantry ingredient.

Servings

servings

Calories

164

kcal

Equipment: 1. Food processor or blender (if you dont have one, finely chop the salmon and use a bowl)
2. Sharp chef’s knife
3. Cutting board
4. Medium mixing bowl
5. Rubber spatula for scraping the sides
6. Measuring spoons and measuring cup or kitchen scale
7. Small fine mesh sieve or strainer to drain capers
8. Plastic wrap, serving bowl and a small spoon for plating

Ingredients

8 oz (225 g) smoked salmon
8 oz (225 g) cream cheese
3 tbsp (45 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 small shallot or 2 tbsp red onion
1 tbsp capers, drained
2 tbsp fresh dill
2 tbsp fresh chives
1 tsp Dijon mustard
1-2 tsp prepared horseradish (optional)
1 tbsp extra virgin olive oil
1/4–1/2 tsp freshly ground black pepper
sea salt, to taste
crackers or toasted bread, for serving
lemon wedges, optional

Directions

Bring 8 oz cream cheese to room temp so it blends smooth, drain 1 tbsp capers, chop 8 oz smoked salmon into rough chunks and reserve a little for garnish, mince 1 small shallot or 2 tbsp red onion, zest 1 lemon and juice about 1 tbsp, chop 2 tbsp dill and 2 tbsp chives.
In a food processor add the chopped salmon, shallot/onion, 8 oz cream cheese, 3 tbsp crème fraîche or sour cream, 1 tbsp Dijon mustard, 1–2 tsp prepared horseradish if using, the lemon juice and zest, and the drained capers.
Pulse the processor in short bursts until mostly combined but still a little chunky, dont over-blend or it gets too pasty; scrape the sides down with a spatula as needed.
With the motor off add 2 tbsp fresh dill, 2 tbsp fresh chives, 1 tbsp extra virgin olive oil and 1/4–1/2 tsp freshly ground black pepper, then pulse once or twice just to fold them in so you still see flecks of herb.
Taste and season carefully: smoked salmon is salty so add sea salt sparingly, adjust lemon, horseradish and pepper to your liking. If it seems too thick, thin with a splash more crème fraîche or a little olive oil.
If you dont have a food processor, finely chop the salmon and herbs by hand and beat together with a fork or whisk in the cream cheese and crème fraîche until well combined, it takes a bit more elbow grease but works fine.
Transfer the pate to a serving bowl, press plastic wrap directly onto the surface to prevent a skin if you plan to chill, then refrigerate at least 30 minutes so flavors meld; it actually tastes better after a few hours.
Before serving let the pate sit at room temp 10 minutes so it softens slightly, then drizzle a little extra virgin olive oil on top and scatter the reserved salmon pieces, extra dill and chives for color.
Serve with crackers or toasted bread and lemon wedges on the side for squeezing, and enjoy; leftovers keep well covered in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.