Smoked Salmon Paté Recipe

Prepare salmon

Check the hot-smoked salmon for any remaining bones and remove skin if present. Break salmon into large flakes with your hands or a fork.

Blend base

In a food processor add the cream cheese, sour cream, softened butter, lemon juice, lemon zest, and Dijon mustard. Pulse until smooth and combined, scraping down the sides once or twice (about 30–45 seconds).

Combine

Add the flaked smoked salmon, drained capers, minced shallot, minced garlic, chopped dill, and chives to the food processor. Pulse in 6–8 short bursts until the mixture is roughly textured but spreadable. Do not over-process — you want small salmon flakes to remain for texture.

Season and finish

Transfer mixture to a bowl. Stir in the olive oil and taste. Season with sea salt and freshly ground black pepper to taste (start with the listed amounts and adjust). If mixture is too stiff, stir in an additional 1–2 teaspoons of sour cream or olive oil to reach a spreadable consistency.

Chill

Cover tightly and refrigerate for at least 1 hour to let flavors meld. Paté can be made up to 24 hours ahead; bring to room temperature for 15–20 minutes before serving.

Prepare bread

Preheat oven to 200°C (400°F). Slice the baguette on a slight diagonal into 12–16 slices about 1–1.5 cm thick. Arrange slices in a single layer on a baking sheet.

Seasoning oil

In a small bowl whisk together 3 tbs extra-virgin olive oil, melted butter, chopped parsley, thyme leaves, sea salt and freshly ground black pepper.

Brush and toast

Brush each bread slice lightly on both sides with the herb oil. Bake in the preheated oven for 6–9 minutes, flipping once halfway, until edges are golden and crisp but not overly browned.

Garlic rub

When crostini come out of the oven, immediately rub the cut side of the halved garlic cloves over the warm surface of each slice to impart a subtle garlic flavor. Optionally brush a little extra olive oil on top.

Cool

Let crostini cool slightly on a rack — they will crisp further as they cool. Serve with the chilled paté.

Place the smoked salmon paté in a shallow serving bowl or molded onto a small platter. Garnish with a few extra capers, chopped chives, and dill sprigs. Arrange the garlic herb crostini around the paté. Serve with lemon wedges on the side for squeezing over crostini if desired.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Crostini are best stored separately at room temperature for up to 24 hours to keep crispness.