Smoked Salmon Pâté


Preparation info

  • Serves


    • Difficulty


Appears in

The Complete Guide to Traditional Jewish Cooking

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Smoked salmon – lox – and cream cheese! Is there a more perfect combination? Smear it on a bagel, or whip up a chic little pâté such as this one. Salted, brined and smoked fish were very popular in the Eastern European shtetlach, as they kept through the long, cold winters. Cream cheese was a much beloved delicacy, sold from earthenware pots.


  • 350 g/12 oz thinly sliced smoked salmon
  • 250 g/8 oz cream cheese
  • 1 shallot, chopped
  • salt and ground black pepper
  • few drops of lemon juice
  • thin crisp toast, to serve


    1. Line four small ramekins with clear film (plastic wrap). Line the dishes with 115g/4oz of the smoked salmon, cut into strips long enough to flop over the edges.

    2. Put the remaining smoked salmon into a food processor and add the cream cheese. Process until smooth, then add the shallots, salt and ground black pepper. If the salmon is quite oily, it may also be necessary to add a few drops of lemon juice.

    3. Pack the lined ramekins with the smoked salmon pâté. Fold over the loose strips of salmon to cover the pâté completely. Cover and chill for at least 30 minutes, then turn out of the moulds, lift off and discard the clear film, and serve with the Melba toast.