Smoked Salmon Pâté with Lemon & Capers – Quick & Zesty

This easy smoked salmon pâté is creamy, tangy, and full of citrus flavour. This pate makes the salmon go further without diluting the taste. The combination of smoked salmon, lemon, and capers results in a flavour-packed treat.

Our smoked salmon pate can be dressed up as a beautiful canape when entertaining or used casually for a tasty snack or lunch.

This recipe works well with hot smoked salmon or cold smoked salmon slices.

Ingredients

• 110g smoked salmon 
• 100g cream cheese
• 2 tablespoons capers, drained
• Juice and zest of ½-1 lemon
  
• 1–2 tablespoons sour cream or crème fraîche 
• Freshly ground black pepper, to taste
• Fresh dill, parsley, lemon slices or finger limes for garnish 

Method

We prefer a rustic pate so we mix/mash all ingredients together with a fork. If you like a smooth pate, follow the method below.

1. Break the smoked salmon piece/slices into small bits.
2. In a food processor or blender, combine smoked salmon, cream cheese, sour cream or crème fraîche, capers, lemon juice, and zest.
3. Blend until smooth, scraping down sides as needed.
   
4. Season with freshly ground black pepper. No need for extra salt — the smoked salmon and capers are already salty.
5. Transfer to a serving dish, smooth the top, and garnish with capers, fresh dill, parsley lemon slices or finger lime caviar.
6. Chill for 30 minutes before serving for best flavour.

Serving Suggestions

• Spread on crackers, toasted baguette slices, or rye bread
• Pipe onto cucumber slices
• Serve as part of a smoked salmon platter
• Garnish with extra lemon wedges or finger lime caviar for a fresh citrus zing

Tips & Variations

• For a lighter pâté, use Greek yogurt instead of sour cream.
• Swap half the cream cheese for ricotta for a smoother, milder flavour.
• Add a touch of horseradish or Dijon mustard for a spicy kick.

Photo Above: Citrus Direct smoked salmon pâté with lemon and rye bread