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.
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.
Ingredients
- 185 g hot smoked salmon
- 150 ml creme fraiche
- 40 g spring onions white and greens, finely sliced
Notes
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.
Instructions
- 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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Please leave a comment - I love hearing from you!16 Comments to "Hot Smoked Salmon Paté | Just 3 Ingredients"
So simple and so delicious. I love that you included spring onions. They’re my favourite!
Thanks Dom, yeah I love those spring onions so much!
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!
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.
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!
Thanks Ren, yes such an easy dish for parties!
This sounds totally lush and fresh to have on a cracker or even blini, must try it:-)
Yes, I love it on crackers, or on the ready-made melba toasts you can buy at the supermarket!
Such a simple recipe but so handy for the festive season and beyond.
Simple but handy and so tasty! Thanks Sally.
Hot Smoked Salmon Paté is very simple,tasty hand healthy thank for sharing.
You are most welcome!
That looks great, I will make it for our party for neighbours in a couple of weeks ?
Hope they liked it!