Homemade Cheese Sauce

Salmon Pate

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Smooth salmon pâté served with toasted bread and fresh herbs.

Salmon Pate is a creamy, quick-to-make dish using canned smoked salmon, cream cheese, sour cream, and mustard. Whether served as a spread with crackers or a light lunch with sliced tomatoes, this savory pâté brings a delicious blend of flavors. It’s a French classic that you can easily adapt with your pantry staples.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6 servings
• Course: Lunch
• Cuisine: France, Belgium, Vietnam, Laos

Nutrition Facts

• Calories: 160 kcal
• Protein: 7g
• Carbs: 2g
• Fat: 14g
• Fiber: 0.3
• Sugar: 1g

Ingredients

• 2 x 90g (3oz) cans salmon
• 1 cup sour cream
• 250g (8oz) packaged cream cheese
• 2 teaspoons French mustard
• 4 shallots
• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon grated lemon rind
• 2 tablespoons chopped parsley
• Salt, pepper to taste

Instructions

1. In a medium bowl, beat the cream cheese until smooth and creamy.
2. Add sour cream and mayonnaise; continue beating until well combined and smooth.
3. Fold in the drained, chopped salmon, lemon rind, lemon juice, mustard, chopped shallots, and parsley.
4. Mix thoroughly and season with salt and pepper to taste.
5. Transfer to a covered container and refrigerate for at least 30 minutes to let flavors meld.
6. Serve chilled with crackers, toasted bread, or topped with sliced tomatoes and extra herbs.

FAQs – Table of Contents

1. Make ahead and storage?
2. Using fresh salmon?
3. Mustard substitution?
4. Adding herbs/spices?
5. Butter type?
6. Greek yogurt instead of sour cream?
7. Dried parsley?
8. Mixer or spoon?
9. Low-fat dairy?
10. Remove skin from canned salmon?
11. Serving with crackers/bread?
12. Chopping shallots?
13. Adding capers?
14. Room temperature or chilled?
15. Lime juice instead of lemon?
16. Fresh vs. store-bought zest?
17. Substitute with other fish?
18. Vegan cream cheese option?
19. Red onion instead of shallots?
20. Adding black pepper?
21. Adding green onions?

Frequently Asked Questions

1. Is it possible to make this Salmon Pâté ahead of time and refrigerate it until serving? How long will it keep in the fridge?
   Yes, you can make this Salmon Pâté ahead and refrigerate it until serving. It will keep in the fridge for up to 3–4 days if stored in an airtight container.
2. Can I use fresh salmon instead of canned salmon? If so, what adjustments should I make to the recipe?
   Yes, you can use fresh salmon instead of canned smoked salmon. Cook the salmon first (bake, broil, or grill), then flake it and use in place of canned. You may need to adjust seasoning and moisture (e.g., a bit less sour cream if the cooked salmon is wetter). Taste as you go.
3. Can I substitute the French mustard with another type of mustard, such as Dijon or whole grain mustard? Will it significantly change the flavor?
   Yes, you can substitute with Dijon or whole-grain mustard. Each type has a unique flavor profile, so the pâté’s taste will vary slightly. Start with a smaller amount, taste, and adjust gradually. Mixing mustards can also create a more complex flavor.
4. Can I add other herbs or spices to Salmon Pâté, such as dill or cayenne pepper? How much should I use?
   Yes, you can add herbs/spices like dill or cayenne pepper. Start small (e.g., 1/4–1/2 teaspoon dill or a pinch of cayenne), then taste and adjust to your preference.
5. Should I use salted or unsalted butter to make Salmon Pâté?
   Butter is optional in this pâté recipe. If using butter (e.g., to soften cream cheese), either salted or unsalted works; if salted, reduce added salt in the pâté accordingly.
6. Can I use Greek yogurt instead of sour cream in Salmon Pâté? Will it significantly change the taste or texture?
   Yes, Greek yogurt can replace sour cream. It may be slightly tangier and a bit thinner; consider draining excess whey or adjust quantities to achieve desired creaminess. The overall flavor remains nicely creamy.
7. Is it okay to use dried parsley instead of fresh parsley? How much should I use?
   Yes, use about one-third the amount of dried parsley compared to fresh: e.g., ~2 teaspoons dried for 2 tablespoons fresh.
8. Can I use a hand mixer or food processor to mix the ingredients together, or should I stick to a wooden spoon and mixing bowl?
   You can use a hand mixer or food processor. Pulse lightly so the pâté retains some texture; avoid over-processing into a puree if you prefer bits of salmon.
9. Can I use low-fat cream cheese or sour cream in Salmon Pâté? Will it still be as rich and creamy?
   Yes, low-fat versions work, but the pâté will be less rich and creamy. Adjust seasoning and perhaps add a touch more mayonnaise or yogurt to improve texture.
10. Should I remove the skin from the canned salmon before using it in this recipe?
    It’s optional. Leaving skin adds some texture; removing it yields a smoother pâté. Drain and flake as preferred.
11. Can I serve this Salmon Pâté with crackers or bread? What type of crackers or bread would pair well with it?
    Yes, serve with crackers or bread. Neutral-flavored crackers or lightly toasted baguette/sourdough slices work best, so the pâté flavor stands out.
12. Should I finely chop the shallots, or can I leave them in larger pieces?
    Finely chop shallots so flavor distributes evenly. Larger pieces may create uneven bites.
13. Can I add some chopped capers to this pâté for extra flavor? How much should I use?
    Yes, chopped capers add a briny pop. Start with ~1 tablespoon, taste, and adjust up to 2 tablespoons if desired.
14. Should I let the pâté come to room temperature before serving, or should it be served chilled straight from the fridge?
    Serve chilled straight from the fridge for a firmer texture, or let sit 10–15 minutes at room temperature if you prefer a softer spread.
15. Can I use lime juice instead of lemon juice in this recipe? Will it significantly change the flavor?
    Yes, lime juice can substitute, but flavor will be slightly different (more tart/citrus note). Use sparingly and taste as you go.
16. Should I use freshly grated lemon rind, or can I use store-bought lemon zest?
    Freshly grated lemon rind is preferred for best aroma and flavor, but good-quality store-bought zest works in a pinch.
17. Can I substitute the salmon with another type of fish, such as trout or mackerel? Will it significantly change the taste of the pâté?
    Yes, you can use smoked or cooked trout, mackerel, or similar fish. The pâté’s flavor profile will change according to the fish used; adjust seasonings accordingly.
18. Can I use a vegan cream cheese substitute in this recipe for a dairy-free option?
    Yes, use a vegan cream cheese and vegan sour cream/mayo alternatives. Texture and richness may differ; taste and adjust seasonings.
19. Can I use red onion instead of shallots? Will it significantly change the flavor?
    Yes, red onion can substitute, but flavor is sharper and more pungent. Mince finely and possibly use a smaller amount to avoid overpowering.
20. Should I add black pepper to the pâté? If so, how much?
    Yes, add freshly ground black pepper. Start with about 1/4 teaspoon, taste, and adjust to preference.
21. Can I add some chopped green onions to this pâté for extra flavor? How much should I use?
    Yes, chopped green onions work well. Use about 2 tablespoons finely chopped, or adjust to taste.