Smoked Salmon Pate
A luxurious, savoury and creamy spread made from smoked salmon you can enjoy with crackers or toast!
Prep Time 10 minutes mins
Course Appetizer
Cuisine Western
- 80g smoked salmon
- 1 sprig coriander leaves
- 1 small stalk spring onion
- 7-8 capers
- 1 tbsp mayonnaise
- 1/2 tbsp sour cream
- 1-2 tsp lemon juice
- Salt and pepper if necessary
Chop up smoked salmon.
Finely chop coriander, parsley, scallions or whatever aromatic leaves you have.
Chop up capers.
Mix together the salmon and chopped aromatic leaves with mayo, sour cream, mustard and capers. You can also add lemon juice if you like it more tangy. Most of the condiments are already salty so check for seasoning before you add salt and pepper.
Chill in fridge overnight.
Spread over toasted bread.
Salmon Pate - Quick FAQ
1. What is pâté?
Pâté is a classic French term for a seasoned mixture of ground meat and fat that has been blended into a spreadable paste. While traditionally made with organ meats like liver to provide an earthy flavor, it can also be made using fish, pork, or game meats.
2. What are the most common types of pâté?
The most popular varieties include goose liver pâté (foie gras), salmon pâté, and pork pâté. Each version typically incorporates seasonings and smoothing agents like butter, eggs, or mayonnaise to achieve a velvety texture.
3. Can you make salmon pâté with smoked salmon?
Yes, you can make a delicious and quick version of salmon pâté using smoked salmon instead of fresh fish. Using smoked salmon adds a deep, savory profile and allows you to whip up the recipe in 10 minutes or less by simply chopping and seasoning the ingredients.
4. What gives pâté its smooth and spreadable texture?
The spreadable consistency of pâté comes from the combination of ground meat with fat, such as butter or mayonnaise. In traditional meat-based pâtés, liver is often used as a natural smoothing agent, while modern fish versions may use dairy or egg-based binders.
5. Should pâté be eaten hot or cold?
Pâté can be served either hot or cold; however, it is widely considered to taste best after being chilled in the refrigerator for a few days. Chilling allows the seasoned fats and aromatics to fully develop and meld together for a superior flavor.
6. What are "salty black pearls" often served with salmon pâté?
The salty black pearls frequently used as a garnish for salmon pâté are caviar (sturgeon eggs). They provide a luxurious, briny contrast to the rich and creamy texture of the fish paste.
7. How do you serve salmon pâté for breakfast?
For a substantial breakfast, spread the salmon pâté over toasted sourdough bread. You can enhance the meal by topping the toastie with sliced ramen eggs, which pair perfectly with the pâté due to the common egg base found in the mayonnaise.
8. What is a quick way to make homemade pâté?
A simple "no-fuss" pâté can be made by finely chopping your main protein (like smoked salmon), adding seasonings and a binder like mayonnaise or butter, and mixing everything in one bowl. This method takes less than 10 minutes and requires no complex cooking.
9. Why is liver commonly used in traditional pâté recipes?
Liver is a staple ingredient in traditional French pâtés because it contributes a unique earthy flavor and a naturally creamy texture. It acts as both a flavoring agent and a primary component of the meat-and-fat emulsion.
10. How do you find compatible ingredients to pair with pâté?
A great way to find compatible pairings is to look for common base ingredients. For example, since pâté often contains mayonnaise (which is made from eggs), it pairs exceptionally well with toppings like sliced boiled eggs or ramen eggs. 