Best 3 Smoked Salmon Chive Pate Recipes

Embark on a culinary journey with our tantalizing smoked salmon chive pâté, an exquisite dish that marries the rich, smoky flavors of cured salmon with the delicate freshness of chives. This versatile pâté can be enjoyed as an elegant appetizer, spread on crackers or crostini, or used as a savory filling for sandwiches, wraps, and vol-au-vents.

Our collection of recipes explores the diverse culinary possibilities of smoked salmon chive pâté, offering variations that cater to various dietary preferences and taste profiles. From the classic preparation that showcases the timeless combination of smoked salmon and chives, to a lighter version made with Greek yogurt, and a vegan rendition crafted with silken tofu, there's a recipe for every palate.

For those seeking a luscious, creamy pâté, our recipe using heavy cream and cream cheese delivers an indulgent experience. Alternatively, if you prefer a healthier option, our pâté made with Greek yogurt offers a delightful balance of richness and tanginess. And for our vegan friends, our innovative recipe utilizes silken tofu, creating a plant-based pâté that's equally delectable and nutritious.

Whether you're hosting a sophisticated cocktail party, planning a light lunch, or simply craving a satisfying snack, our smoked salmon chive pâté recipes provide endless possibilities for culinary exploration. Prepare to tantalize your taste buds and embark on a journey of flavors with our curated collection of recipes.

Here are our top 3 tried and tested recipes!

SMOKED SALMON PâTé

Smoked Salmon Pâté image

15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 7

Ingredients

4 oz smoked salmon (lox)
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons lemon-pepper seasoning
1 teaspoon chopped fresh dill weed
3 tablespoons chopped fresh parsley
24 slices cocktail pumpernickel bread

Steps:

Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g

SMOKED SALMON, DILL & LEMON PATé

Smoked salmon, dill & lemon paté image

Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Provided by Barney Desmazery

Categories Dinner, Starter

Time 5m

Yield Serves 4 as a starter, 8 as a dip

Number Of Ingredients 6

Ingredients

150g smoked salmon, trimmings are fine
200g tub soft cheese
1 tbsp crème fraîche, only if you have some
juice half a lemon
small bunch dill or chives, chopped
breadsticks or granary toast, to serve

Steps:

If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium

SMOKED SALMON PâTé WITH TEAR & SHARE BRIOCHE BUNS

Smoked salmon pâté with tear & share brioche buns image

Make our indulgent spring lunch, with a creamy and rich smoked salmon pâté and golden, butter-laden tear-and-share brioche. It's well worth the effort

Provided by Esther Clark

Categories Lunch

Time 1h30m

Number Of Ingredients 15

Ingredients

200g smoked salmon
200g full-fat soft cheese
½ tsp Dijon mustard
1 tbsp capers, drained
small handful of dill, chopped, plus extra to serve
1 small lemon, zested and juiced
olive oil, for drizzling
450g strong white bread flour, plus extra for dusting
½ small bunch of chives, finely chopped
1½tsp fine sea salt
30g caster sugar
7g sachet fast-action dried yeast
100ml whole milk
4 large eggs, at room temperature
190g unsalted butter, cut into cubes and softened, plus extra for the bowl

Steps:

To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.

Nutrition Facts : Calories 748 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.8 milligram of sodium

Tips:

Choose high-quality smoked salmon for the best flavor. Look for salmon that is firm and has a vibrant color.
If you don't have crème fraîche, you can substitute sour cream or plain yogurt.
Use chives that are fresh and have a bright green color. Avoid chives that are wilted or brown.
To make the pâté smoother, blend it in a food processor or with an immersion blender until it reaches the desired consistency.
Serve the pâté immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Smoked salmon chive pâté is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. Serve the pâté with crackers, bread, or vegetables, and enjoy the compliments from your guests.