This easy Smoked Salmon Pate recipe tastes so much nicer than the ready-made, shop-bought equivalent. It combines the delicious flavour of smoked salmon with one of its traditional partners, cream cheese (think bagels and lox). The addition of lemon juice is crucial as this cuts through the richness of the salmon and the cheese.
If you buy slices of smoked salmon, it can get expensive. However, smoked salmon trimmings, which are available in many supermarkets, are perfect for this recipe. They have all the flavour of sliced smoked salmon but are much cheaper and, as an added benefit for this recipe, already in small pieces!
Smoked Salmon Pate is very quick and easy to make – you just process the ingredients in a blender and it is done! You can blend it as much as you like but I prefer not to make it absolutely smooth as I like to find a few pieces of smoked salmon when I spread out my pate.
In my opinion, anything involving smoked salmon smacks of luxury. And this pate also looks pretty with its pale pink colour. This makes it perfect for a celebration or romantic meal. Who’s to know it is so easy to make?
This home-made Smoked Salmon Pate takes a matter of minutes to make and tastes so good that you will never want to use the ready-made variety again!
180 g cream cheese (such as Philadelphia, either full-fat or reduced fat)
100 g smoked salmon trimmings
Juice of half a lemon
2 tablespoons of double cream (optional)
Pepper to taste
Fresh herbs, such as dill or chives, to decorate (optional)
Put the cream cheese, smoked salmon trimmings, lemon juice and double cream (if using) into a blender and process until smooth.
Add pepper to taste. You don’t need any salt as the smoked salmon is salty.
Put the pate in a bowl and decorate with fresh herbs if you wish. Dill or chives will go very well with the flavour of the pate.
You can choose to make a higher fat version of this pate by adding double cream and using full-fat cream cheese or make a lower fat version by omitting the double cream and using reduced fat cream cheese.
Keywords: smoked salmon, pate
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Spaghetti with Smoked Salmon, Herb Fennel and Chives
Spaghetti with Smoked Salmon, Herb Fennel and Chives is probably the quickest and easiest pasta dish. It is done in the time that it takes to cook the pasta – which is usually around 10 to 15 minutes – and only needs a single saucepan. It is also extremely tasty with the cream absorbing the savoury, salty smoked salmon flavour and allowing it to permeate the whole dish. Although smoked salmon is often considered a luxury food, and can be expensive, a little goes a long way and it is fine to use smoked salmon trimmings which are sold in most supermarkets and are a lot more affordable.
The use of fresh herbs to enhance dishes and the ease with which this can be done – you just chop them up and add them at the end of cooking – is highlighted in this dish. I have referred to Herb Fennel, to differentiate it from the bulb fennel, often used in Italian cooking. Both the Herb and bulb fennel share an aniseed taste. Therefore, if you do not have Herb Fennel, dill is a good substitute.
My daughter, who is a pescatarian and therefore eats fish but not meat, describes this pasta sauce as being like spaghetti carbonara for non-meat eaters. I think she is right – there is definitely an echo in this dish of the creamy, salty taste created by pancetta and eggs in a carbonara.
I often make this dish as a quick family supper but, as the smoked salmon makes it seem luxurious, it is also a really good easy option for a dinner party or for a date night! It would certainly be a good choice for a romantic meal as it is so quick and tasty and is easy for those with little cooking experience to prepare (and, unusually for my pasta recipes, it does not include garlic!)
This quick and easy pasta dish combines delicious smoked salmon with fennel and lemon. It takes a matter of minutes to prepare and is perfect for supper after a long day at work.
500 g dried spaghetti
100 g smoked salmon (smoked salmon trimmings are fine)
2 fronds of herb fennel (or dill)
Bunch of chives (about 6 stems)
150 ml double cream
A knob of butter
Zest of half a lemon
Fill the large saucepan with water and bring to the boil. When boiling, add a pinch of salt, put the spaghetti in the saucepan and cook according to instructions (generally this will be for around 10 minutes).
Meanwhile, cut the smoked salmon into small pieces and finely chop the herb fennel and chives.
When the spaghetti is cooked, drain it and return it to the saucepan. Stir in the smoked salmon pieces, chopped herbs, double cream and knob of butter. Grate a little lemon zest over the pasta – the amount will depend on how lemony you like your pasta. Season with black pepper. There is no need to add any extra salt as the smoked salmon will be very salty.
This Smoked Salmon Tart with Prawns is one of my favourite recipes. It is so quick and easy it is the perfect after-work supper. If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.
The inclusion of smoked salmon and prawns also gives this tart seem a bit special and luxurious. This makes it also good for a dinner party or a fancy picnic. Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart. I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.
I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Smoked Salmon Tart with Prawns, some of my favourites from this are listed below.
This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious! If you don’t want to make your own pastry, you can use ready-made which will make it even easier. Smoked salmon trimmings are used to keep the cost down.
For the pastry:
275 g (10 oz) plain or all-purpose flour
125 g fat (5 oz) (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
Salt and pepper
A little water
For the filling:
200 ml (quarter of a pint) double or heavy cream
Salt and pepper
Half a teaspoon cayenne
A little grated nutmeg
100 g (4 oz) smoked salmon trimmings
125 g (5 oz) raw peeled prawns
Set your oven to 180 C, 350 F or Gas Mark 4.
Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
Roll out your pastry and use it to line your quiche or flan dish. Bake for 5 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy!
Crack the eggs into a mixing bowl, add the cream, and beat until combined. Season with salt and pepper – you will not need much salt as the smoked salmon is very salty. Add the cayenne and nutmeg.
Stir the smoked salmon trimmings into the egg mixture.
Place the raw prawns in your pastry case. Pour the egg mixture over them.
Place your quiche or flan dish in the oven and cook for 25 minutes.
The tart can be eaten hot, room temperature or cold.
Keywords: smoked salmon, tart, smoked salmon tart, quiche,