Nigella Smoked Salmon Pate is made with smoked salmon, cream cheese, lemon juice, fresh dill, shallot, and black pepper. This British Nigella Smoked Salmon Pate recipe creates a luxurious appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
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Why You’ll Love Making Nigella Smoked Salmon Pate
- Amazing Taste: This pate mixes smoked salmon, cream cheese, and lemon juice for a great taste. The smoky fish, smooth cream cheese, and bright lemon work together perfectly.
- Rich and Soft Texture: The pate feels soft and rich in your mouth. The smoked salmon adds a nice, gentle chunkiness to the creamy base. It’s so good, you’ll keep wanting more.
- Very Easy to Make: Even though this pate looks fancy, it’s very easy to prepare. With just a few simple ingredients and a little bit of time, you can make a delicious appetizer. It’s both easy and fancy.
What Is Nigella Smoked Salmon Pate Recipe?
Nigella Smoked Salmon Pate is a smooth and rich starter made with smoked salmon, cream cheese, lemon juice, and fresh dill. It has a creamy texture and a smoky taste. This tasty dish, made famous by chef Nigella Lawson, is a real delight for anyone who tries it.
Nigella Smoked Salmon Pate Ingredients
- 200 grams of smoked salmon
- 200 grams of cream cheese
- 1 tablespoon of lemon juice
- 1 tablespoon of fresh dill, chopped
- 1 shallot, finely chopped
- A little bit of black pepper
- Toasted bread or crackers for eating with the pate
How To Make Nigella Smoked Salmon Pate
- Put the smoked salmon in a bowl. Use a fork to break it into very small pieces.
- Add the cream cheese to the salmon. Mix them together slowly until they are well mixed.
- Add the lemon juice, chopped dill, chopped shallot, and a bit of black pepper to the bowl. Mix everything together well so all the ingredients are spread out evenly in the mix.
- Try a little bit of the mix. Add more pepper if you think it needs it.
- Put the pate mix into a dish for serving. Use the back of a spoon to smooth the top.
- Put the dish in the fridge for at least one hour. This makes the flavors come together and the pate gets firmer.
- Serve the pate cold with toasted bread or crackers.
Recipe Tips
- Choose Good Smoked Salmon: Using high-quality smoked salmon is important. It makes the pate taste better and have a nice texture.
- Make It As Spicy As You Like: If you want your pate a little spicy, add a tiny bit of cayenne pepper or hot sauce. Add a little at a time until it tastes right to you.
- Keep the Texture Just Right: When you mix your pate, stop when it’s smooth and creamy. You don’t want it too runny or too thick.
- Fixing a Too Thick Pate: If your pate is too thick, you can make it softer. Add a little lemon juice or cream until it’s just how you like it.
- Try Different Toppings: You can make your pate look and taste even better. Try putting fresh dill, chopped chives, or a little olive oil on top before you serve it.
What To Serve With Smoked Salmon Pate?
Smoked Salmon Pate goes well with toasted baguette slices, crisp crackers, or thinly sliced cucumber rounds, complementing traditional appetizers or as a fresh twist.
It’s also pairs well with lemon wedges, fresh dill sprigs, or capers, enhancing cheese platters and serving as a luxurious dip for crudites.
For more side dish ideas check this collection What To Serve With Smoked Salmon Pate.
How To Store Smoked Salmon Pate?
- In The Fridge. Storing Traditional Nigella Smoked Salmon Pate. Transfer the paste to an airtight container and refrigerate it it can be stored for up to 3-4 days in the refrigerator.
- In The Freezer. Freezing Traditional Nigella Smoked Salmon Pate while it is possible to freeze the pate, it is recommended to do so before adding any fresh garnishes like dill.It can be stored for up to 2-3 months.
How To Reheat Smoked Salmon Pate?
- In The Microwave. Put some pate in a microwave-safe dish and cover it loosely with a lid or plastic wrap. Check and stir between medium-power 15-second bursts. Overheating makes pate gritty.
- In The Oven. Preheat your oven to 300°F (150°C). Heat the plate in an oven-safe dish for 10-15 minutes until warm. Watch for overheating.
FAQs
How Can I Make The Pate Spicier For Those Who Prefer A Kick Of Heat?
To make the pate spicier, you can add things like small pieces of jalapeño pepper, red pepper flakes, or a little bit of cayenne pepper. Put a little in, taste it, and then add more until it’s as hot as you like.
Can I Use Flavored Cream Cheese In The Recipe?
Yes, you can use cream cheese that has flavors added to it. Try using cream cheese with herbs and garlic, chives and onion, or sun-dried tomato to give the pate a new taste.
How Can I Ensure The Pate Stays Fresh And Doesn’t Develop A Fishy Taste?
To keep the pate tasting fresh and avoid a fishy taste, always use fresh and good-quality ingredients. Keep the pate in the fridge and try to eat it within a few days.
Can I Use Fresh Salmon Instead Of Smoked Salmon In The Pate?
Yes, you can use fresh salmon instead of smoked salmon if you prefer. But remember, this will change the taste of the pate because fresh salmon tastes different from smoked salmon.
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Nigella Smoked Salmon Pate Nutrition Facts
Serving Size: 1 of 4 servings
- Calories200
- Total Fat 19g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 30mg
- Sodium 350mg
- Total Carbohydrates 2g
- Sugars 2g
- Protein 5ggrams
- Calcium 24mg
- Potassium 75mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Smoked Salmon Pate
Description
Nigella Smoked Salmon Pate is made with smoked salmon, cream cheese, lemon juice, fresh dill, shallot, and black pepper. This British Nigella Smoked Salmon Pate recipe creates a luxurious appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Put the smoked salmon in a bowl. Use a fork to break it into very small pieces.
- Add the cream cheese to the salmon. Mix them together slowly until they are well mixed.
- Add the lemon juice, chopped dill, chopped shallot, and a bit of black pepper to the bowl. Mix everything together well so all the ingredients are spread out evenly in the mix.
- Try a little bit of the mix. Add more pepper if you think it needs it.
- Put the pate mix into a dish for serving. Use the back of a spoon to smooth the top.
- Put the dish in the fridge for at least one hour. This makes the flavors come together and the pate gets firmer.
- Serve the pate cold with toasted bread or crackers.