Smoked Salmon Pate

Name: Smoked Salmon Pate
Prep time: 5 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 150 g smoked salmon (roughly torn); 150 g cream cheese (plain); 1 tbsp Greek yogurt; 1 tbsp fresh dill (chopped, plus extra to garnish); 1 half lemon (zest and juice); 1 pinch black pepper (no salt); 1 tsp capers (optional); 1 Unit Cocktail gherkins (optional); 0.25 Onion red onion (optional)

by katplaystennis • 2026

Why some badges are missing

Not vegan: the recipe title (Smoked Salmon Pate)
Not vegetarian: the recipe title (Smoked Salmon Pate)
Not dairy-free: cream cheese → try oat cream
Not low-FODMAP: cream cheese → try lactose-free cream
Not low-histamine: smoked salmon
Not kidney-friendly: the recipe title (Smoked Salmon Pate)
Not pescatarian: the recipe title (Smoked Salmon Pate)

Based on listed ingredients — always check labels for allergies.

Prep

Cook

—

Rest

30m

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

150 g smoked salmon — roughly torn
150 g cream cheese — plain
1 tbsp Greek yogurt
1 tbsp fresh dill — chopped, plus extra to garnish
1 half lemon — zest and juice
1 pinch black pepper — no salt
1 tsp capers — optional
1 Unit Cocktail gherkins — optional
0.25 Onion red onion — optional

Tools

· food processor
· ramekin

Instructions

Step by step

1
Add cream cheese, lemon zest and juice, dill, and black pepper to a food processor and pulse until creamy.
2
Add 100g of the salmon and blend until smooth. Or, for a chunky style, pulse briefly.
3
Fold in the remaining 50g salmon finely chopped, so you keep texture.
4
Taste, adjust lemon and pepper. You don’t need salt as the salmon provides that.
5
Spoon into a small ramekin, cover and chill . This lets the flavours meld.
6
Serve with rye crackers, oatcakes, cucumber boats, or on toasted sourdough.
7
Keeps 2 to 3 days covered in the fridge.