Hot Smoked Salmon Paté | Just 3 Ingredients

A few weeks back I shared the recipe for my Smoked Mackerel & Wasabi Paté which I made to take along to a friend’s sake party.

The other dish I made was a second fish pate using hot smoked salmon. Once again, this no-cook recipe combines just three ingredients. It’s incredibly quick and easy to make and really delivers on flavour.

Hot Smoked Salmon Pate on Kavey Eats (c)Kavita Favelle (Text1)

Don’t worry too much if your supermarket sells hot smoked salmon or crème fraiche in slightly different quantities – as long as you are reasonably close to the ratios below, the recipe will work just fine.


Hot Smoked Salmon Paté

This fish paté is very quick to make and perfect to take along to social gatherings when you’ve been asked to bring something that doesn’t need cooking or heating once there. If making to take to a party, I double or triple the quantities below. If not being eaten straight away, store in the fridge until needed. It will last 2-3 days.


  • 185 g hot smoked salmon
  • 150 ml creme fraiche
  • 40 g spring onions white and greens, finely sliced


Note: I use full fat creme fraiche for this recipe but as there’s no cooking or heating, you could certainly substitute low fat. You may need to use a little less as the low fat version is sometimes a touch runnier in texture.


  • Peel the skins away from the hot smoked salmon fillets - they should come away very easily.
  • Use your fingers or a fork to break up the fish into a mixing bowl before adding the creme fraiche.
  • Use a fork to combine, breaking down any larger pieces of fish as you work and continue to work the mixture until the fish is thoroughly broken down and distributed through the creme fraiche.
  • Add the spring onions and mix thoroughly again to ensure they are evenly distributed.
  • Serve with toast or crackers, or refrigerate until needed.


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Hot Smoked Salmon Pate on Kavey Eats (Pinterest)

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16 Comments to "Hot Smoked Salmon Paté | Just 3 Ingredients"

  1. Fede

    So easy and I am sure so flavoursome and home made. A winner, you have given me a couple of ideas for our xmas eve dinner, big for us italians and all fish based!


    Hey Fede, thanks so much, I hope you like it. The other recipe (link at the top of this post) for a smoked mackerel pate with wasabi may also be one you would enjoy!

  2. Laura

    I have loads of smoked salmon in the fridge and this is definitely an idea I love, spring onions add so much flavour to a pate and this makes a perfect accompaniment to a drinks party or simple yet delicious starter!


    It’s so good! I use hot smoked salmon rather than the cold smoked, as it’s easy to fork apart, but if you want to use regular smoked salmon, you may need to use a knife to chop very finely, or a food processor to do the same – though only a brief blitz so as not to puree it.

  3. Ren Behan

    This is such a great idea Kavey and so quick and easy. I think it would work a treat for NYE parties washed down with plenty of fizz!

  4. kaveyeats

    Yes, I love it on crackers, or on the ready-made melba toasts you can buy at the supermarket!


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