Salmon pate sounds rich and decadent, but this one is actually pretty healthy!
The base is made from a mixture of cream cheese and plain Greek yogurt; the yogurt adds a sharpness and stops it from being too rich.
To this I add a mixture of poached salmon and smoked salmon – not only to keep the cost of the pate down, but I like the milder smokey taste of not using only smoked salmon, and it is also less salty. If you want to reduce the cost down further you can make this with a packet of smoked salmon trimmings. It is also a tasty and easy recipe for leftover cooked salmon.
Enjoy as a dip, with breadsticks and raw vegetables; or as an appetizer/starter on hot toast or melba toast. It also makes a delicious lunch, and a brunch dish, and breakfast especially on hot buttered rolls! It is our tradition to make this pate on Christmas Eve and enjoy on rolls for breakfast as a Christmas Day picnic breakfast. Yes this pate is super versatile! And is a fish pate loved by kids too! (If you want to make it into a salmon dip then add an extra spoonful of Greek yogurt.)
How long does salmon pate keep?
If the salmon was cooked the day you made it, the pate will keep, covered, for up to 2 days. It might separate slightly, so will need a stir before serving.
Use up leftover smoked salmon pate:
It is delicious served on jacket potatoes or stirred through pasta thinned with a little of the cooking water.
To steam salmon in foil (my preferred method of cooking salmon):
Place the fillet of salmon on a piece of foil, add a splash of water, sprinkle with sea salt and black pepper. Wrap the foil into a parcel, sealing tightly, and cook for around 10 minutes, depending on thickness of salmon, until just cooked. Cool then keep in fridge for up to 2 days until ready to use.
Suggestions to make the pate:
- Use 250g hot smoked salmon fillet.
- Make the pate with just smoked salmon – use 200g of smoked salmon in this case.
- Use parsley or chives instead of dill. It is also great without any herbs, but I do love the aniseed flavour it brings to the dish.
If you are looking for more dip ideas, why not have a look at my Roast Vegetable & Almond Hummus , Guasacaca (Venezuelan Guacamole), or, a great way to use up leftover cheese, Fromage Fort. If you enjoy smoked salmon then be sure to try my Smoked Salmon Caesar Salad too!
Smoked Salmon Pate
- 150 g poached/steamed salmon fillets cooled, flaked*
- 120 g smoked salmon finely chopped
- 150 g cream cheese
- 1-2 tbsp Plain Greek yogurt
- Handful fresh dill finely chopped
- Freshly cracked black pepper
- Mix the cream cheese, yogurt, and dill together, then gently stir in the smoked and poached salmon to retain some texture. Season with black pepper.
- Spoon into serving bowl and chill for a couple of hours, or overnight.