Smoked Salmon Pâté with cream cheese and a delicate lemon and dill flavour, the perfect canapés for every party. Delicious, yet so simple to make with minimal preparation, these smoked salmon pâté appetizers can either be spread on crackers, crostini or bagels, or served in some pretty puff pastry cups. Perfect for entertainment, so much better than the store-bought version.
You know me already, I am a big fan of smoked salmon. There might be people who don't agree with raw fish, or fish in general, but I think it's absolutely delicious. And smoked salmon appetizers or starters are the very best.
The combination smoked salmon and cream cheese is one a a kind. The salty smoked fish, creamy and rich cheese, you can never go with it. And you know what works brilliantly well with this combo? Fresh dill. It has a delicate aroma that totally transforms any dish.
Again, dill might be a herb that not everybody loves. The flavour is quite unique, delicate, but strong enough to be tasted, even if you add only a small amount. I love using dill in potato and chicken dishes, especially some nice and light stews.
But with fish, the dill works so well, just because it takes away that "fishy" smell that some people might find too strong.
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How to make smoked salmon pate
You don't need too many ingredients to make the smoked salmon pâté, but what you end up with is pure perfection:
- smoked salmon
- cream cheese
- spring onions
- dill
- salt and pepper
- lemon juice
I used the same amount of smoked salmon and cream cheese, but you can use less cream cheese for a deeper pinkish colour, and a stronger "fishy" taste. Add the same amount or more cream cheese if you want the pâté creamier.
And the good news is that you only need to throw all the ingredients in a blender, blitz well to a smooth consistency, and job done! In a matter of minutes you have it ready.
What to serve with salmon pate
Now, you can serve it with anything you like, from crackers to bread sticks, homemade croutons or store-bought puff pastry vol-au-vents.
I opted for the ready-made cups, as I needed it ready quickly, plus around this time of the year many shops will sell something similar. They also look fancy enough to be served at a party.
Shortcuts are allowed when time is short, so don't worry too much about not having everything from scratch. Parties can be tiring to get ready, so, if you can halve your job in the kitchen, do go for it, in the end you still need energy for all the fun.
How to store the pate
The smoked salmon pâté can be kept in the fridge until you are ready to have it, it's always a good idea to make it at least a few hours in advance actually so that it can be nice and cool, it tastes tons better this way.
I made mine the night before and just filled the puff pastry cups before serving. If you have a piping bag, that's brilliant, it helps a lot, not only to avoid mess, but also to fill them quicker. But I guess that a teaspoon could do too.
And there you have it, the perfect appetizer. You only need to get the party started now, and get some booze, in case you like it. Fun and laughter will come for sure. And some seriously nice bites that everybody will demolish.
Other pate recipes
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Homemade Smoked Salmon Pâté with cream cheese and a delicate lemon and dill flavour, the perfect canapés for every party. Delicious, yet so simple to make with minimal preparation, this smoked salmon pâté dip can either be spread on crackers, crostini or bagels, or served in some pretty puff pastry cups. Perfect for entertainment, so much better than the store-bought version.
- 100 g smoked salmon
- 100 g full-fat cream cheese
- lemon juice from ¼ lemon
- 1 teaspoon chopped fresh dill
- ½ green onion
- black pepper to taste
- 12 puff-pastry cups
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Chop the spring onion and dill really finely and add them to a food processor together with the cream cheese and smoked salmon.
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Blitz for about 30 seconds to 1 minute, depending on how smooth you like the texture.
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Add the lemon juice and season with black pepper to taste.
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Transfer to a bowl and refrigerate until it's ready to be used.
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If you serve it in puff pastry cups, use a piping bag to pipe the smoked salmon pate in each cup, then decorate with dill.
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Click on the US Customary link to see the measurements displayed in cups and ounces.
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The servings can be adjusted by clicking the number next to Servings.
Frances Sutherland
Lovely recipe and fab photos too!
Daniela Apostol
thank you 🙂
Chris
Great-looking recipe!
Daniela Apostol
thank you for your lovely comments, Chris!
Steven Wollmann
Thank you for your smoked recipe. I like smoked food very much. You do a great job. Thank you for your guide.
Daniela Apostol
Thank you very much for your lovely comment, I appreciate it. I am glad that you like it! 🙂
Kelly J. Thomas
I love your recipe, want to try it, but where can I get the smoked salmon? can I do this without it?
Daniela Apostol
Thank you, Kelly! l have not tried without smoked salmon, l usually find it in supermarkets. You might like to try with cooked salmon then, if you cannot find smoked one, and add more salt, black pepper and lemon juice to your taste. Smoked salmon is naturally salty, since smoking and salt help preserve it. I hope this helps! Let me know if l can help further! ?
Oliver BBQ-Guy
Hey Daniela,
Such a delicious recipe. Would love to try something similar with this at home. Surely, my wife will love this. Thanks for sharing the yum ideas. Just love all those in the photos.
Cheers,
Oliver
Daniela Anderson
Thank you, Oliver!