Recipe: How to Make a Classic Smoked Salmon Pâté
A good smoked salmon pâté is one of those recipes that earns its place in every kitchen. It comes together quickly, keeps well in the fridge, and has a way of making any occasion feel considered — whether that's a relaxed weekend lunch, a drinks party spread, or a starter that sets the tone for something special. The trick, as with so many simple recipes, is in the quality of what you start with.
When the fish is properly smoked, genuinely oak-smoked, hand-prepared, with that depth that only comes from doing it properly, the pâté doesn't need to work hard. The flavour is already there. That's why we always make ours with The Orkney Smokehouse smoked salmon. Cured and smoked in-house over oak wood chippings using methods refined over more than 70 years, it brings a richness and character that supermarket salmon simply can't replicate and in a dish this honest, that difference is impossible to miss.
What You'll Need
This recipe serves four as a generous starter, or six to eight as part of a wider spread with oatcakes and accompaniments.
- 200g The Orkney Smokehouse traditional smoked salmon
- 200g full-fat cream cheese
- Juice of half a lemon
- 1 tsp creamed horseradish
- Small handful of fresh dill
- Black pepper, to taste
- Extra dill or thinly sliced lemon to finish
For serving, Orkney oatcakes are the natural choice. Their toasty, slightly nutty character is exactly what this pâté deserves. You can also serve alongside thin slices of rye bread or toasted sourdough if you're offering it as a starter.
How to Make It
Start by roughly chopping your smoked salmon into pieces. No need to be precise here, as everything goes into a food processor.
Add the cream cheese, lemon juice, horseradish, dill, and a generous grind of black pepper. Pulse until you have a smooth, pale pink pâté. If you prefer a slightly chunkier texture, which works particularly well when serving on oatcakes, pulse a little less and stir through a few torn pieces of salmon by hand at the end.
Taste, then adjust. A little more lemon if it needs lifting. A touch more horseradish if you want warmth. The pâté should taste bright and clean, with the smoke from the salmon coming through clearly rather than being masked.
Transfer to a serving dish or individual ramekins, smooth the top, and finish with a small sprig of dill and a curl of lemon zest. Cover and refrigerate for at least 30 minutes before serving. This firms up the texture and lets the flavours settle.
Why the Quality of Your Salmon Matters
Smoked salmon pâté is a recipe that has nowhere to hide. There's no heavy sauce, no bold spice, no slow cooking to transform an ingredient. Just the fish, cream cheese, and a few simple additions. Which means the character of the salmon is everything.
At The Orkney Smokehouse, every fish is hand-prepared and smoked over oak in our own kiln. That process gives the salmon a depth of flavour, a proper smokiness that's rounded rather than sharp, that carries through beautifully into a pâté. You'll notice it from the first taste.
If you've only ever made this recipe with shop-bought smoked salmon, making it with The Orkney Smokehouse salmon for the first time is a genuinely noticeable step up. It's the kind of thing guests ask about.
Serving Suggestions
For a simple lunch, pile the pâté onto Orkney oatcakes and serve with a small handful of dressed leaves and a wedge of lemon. The crunch of the oatcake against the smooth pâté is hard to improve on.
For a more considered starter, serve the pâté in individual ramekins with a small garnish of thinly sliced cucumber and capers alongside the oatcakes. It looks elegant without requiring any particular effort.
And if you're building a sharing board, perhaps alongside some Orkney cheese, a jar of chutney from the pantry range, and a selection of crackers, the pâté sits at the centre of the spread and anchors the whole thing. It also makes a thoughtful component in a Jollys of Orkney hamper if you're putting together a gift for someone who appreciates proper food.
Making It Ahead
The pâté keeps well, covered, in the fridge for up to three days, which makes it a genuinely useful recipe for entertaining. Make it the day before, bring it out 15 minutes before serving so the texture softens slightly, and it's ready. No last-minute cooking, no fuss.
If you're making a larger batch for a party or over the festive season, the recipe scales easily. Simply double the quantities and divide between several ramekins for individual portions. They look neat on a table and mean guests can help themselves without any serving.
Shop the Ingredients
The smoked salmon pâté is only as good as the salmon you use. You can order The Orkney Smokehouse traditional smoked salmon directly from Jollys of Orkney, available in 100g, 200g, and 500g packs, with nationwide delivery. The 200g pack is ideal for this recipe, with enough left to serve a few slices alongside the pâté for good measure.
Pair it with our Orkney oatcakes and a jar of chutney or relish from the pantry for a complete spread, or browse our Orkney hampers if you're looking for a gift that brings everything together in one place.
