Smoked Salmon Pâté Spread (Printable Version)

Delicate blend of smoked salmon, cream cheese, herbs for smooth, savory spreading.

# What You Need:

→ Fish & Dairy

01 - 7 oz smoked salmon, roughly chopped
02 - 5.3 oz cream cheese, softened
03 - 2 tbsp sour cream
04 - 1 tbsp unsalted butter, softened

→ Vegetables & Aromatics

05 - 1 tbsp fresh lemon juice
06 - 1 tsp finely grated lemon zest
07 - 2 tbsp fresh dill, chopped
08 - 1 tbsp chives, finely chopped
09 - Freshly ground black pepper, to taste

→ To Serve

10 - Crackers, toasted baguette slices, or cucumber rounds

# How to Make It:

01 - Place smoked salmon, cream cheese, sour cream, and butter into a food processor. Pulse until mostly smooth with some texture remaining.
02 - Add lemon juice, lemon zest, dill, chives, and black pepper, then pulse briefly to combine evenly.
03 - Taste the mixture and adjust with additional lemon juice or herbs as preferred.
04 - Transfer the mixture to a serving bowl and chill for at least 30 minutes to meld flavors.
05 - Garnish with extra dill and serve alongside crackers, toasted bread slices, or cucumber rounds.

# Expert Advice:

01 -
  • It tastes like something from a fancy brunch menu but comes together in one quick blitz of the food processor.
  • The balance of rich cream cheese and bright lemon makes every bite feel indulgent without being heavy.
  • You can make it ahead and let it chill while you handle everything else, which is a lifesaver when hosting.
02 -
  • If your cream cheese is cold, the pâté will turn grainy and chunky no matter how long you blend it—let it sit at room temperature for at least twenty minutes.
  • Don't over-process the mixture or it becomes pasty and loses that lovely, slightly rustic texture that makes it interesting.
  • Taste before chilling because once it's cold, adjusting seasoning becomes a hassle and you'll wish you'd added that extra squeeze of lemon earlier.
03 -
  • Reserve a few small pieces of smoked salmon before blending and fold them in at the end for gorgeous ribbons of fish throughout the pâté.
  • A tiny drizzle of good olive oil on top before serving adds a glossy finish and a hint of fruity richness that elevates the whole thing.

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