A simple, healthy pate which can be made ahead of time, making it perfect for entertaining; as a lunch, starter or dip.
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 then add in 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 too, 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 you can get in the supermarkets.
You don’t have to use dill if you would prefer not too, the pate is tasty without it, but I do love the aniseed flavour.
I made this for a Christmas Eve buffet last year, but I doubled the recipe and ended up making far too much, so kept half of it in the fridge. On Christmas morning we packed it in a cool bag and drove down to the beach and ate it with fresh bread rolls. Sat on the sand, watching the waves crash against the shore whilst eating, we decided to make a new family tradition and have smoked salmon pate for breakfast every Christmas morning from now on. So guess what I will be making on Christmas Eve this year!
Why I love this Smoked Salmon Pate:
- Easy to make
- It’s a great way to make Mini Jones eat salmon (he’s not too keen on fish)!
- It can be made the day before
- Has few ingredients
- It’s suitable for toddlers, kids and adults = less cooking and less washing up!
What do you serve Salmon Pate with?
I love it with crackers, bread sticks, on hot toast or fresh bread. It also goes well with fresh crunchy vegetables such as carrots, celery, cucumber and capsicum.
Can I use this Salmon Pate as a dip?
Yes, just add a spoonful more yogurt until you get your desired consistency. Serve with breadsticks and crudite. As I am typing this I am also thinking how well it would go with hot sweet potato chips!
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.
What to do with leftover salmon pate?
It is delicious served on jacket potatoes or stirred through pasta thinned with a little of the cooking water.
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!
Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!
Smoked Salmon Pate
Ingredients
150g poached/steamed salmon fillets, cooled, flaked*
120g smoked salmon, finely chopped
150g cream cheese
1-2 tbsp Plain Greek yogurt
Handful fresh dill, finely chopped
Freshly cracked black pepper
Method
*For this recipe I steam the salmon really simply: place the salmon on a piece of foil, add a splash of water, sprinkle with sea salt and black pepper some salt then 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.
For the pate:
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.
