A Quick Smoked Salmon Pâté

The Resourceful Cook’s 5-Minute Lunch

We’ve all been there—a couple of stray slices of smoked salmon left in the packet and a fridge that’s looking a bit thin. Rather than letting it go to waste, this smoked salmon pâté recipe is my go-to for a fast, sophisticated lunch. It’s "wonky" in the best way: adaptable to whatever herbs you have to hand and as smooth or as chunky as your "whizzer" allows.

A quick whizz in the blender for a tasty lunch — Casa Adora

Ingredients & Method for this smoked salmon pâté recipe

• The Salmon: Roughly chop two slices of smoked salmon.

• The Zest & Kick: 1 teaspoon of horseradish and a squeeze of fresh lemon juice.

• The Creaminess: 1 tablespoon of Greek yoghurt (a lighter, sharper alternative to cream cheese).

• The Seasoning: A good grind of black peppercorns and a handful of fresh herbs—chives, parsley, or basil all work brilliantly.

Simply place everything into a blender and whizz until you reach your desired consistency. Serve it over thick-cut toast. It’s proper food without the fuss.

This recipe is part of the Pâté & Rillettes Recipes hub — a complete collection of pâtés and rillettes from Casa Adora and the road.
It's also part of my Fish & Seafood Recipes collection — recipes cooked and perfected in rural Andalucía, 160km from the open sea.
This smoked salmon pâté is also featured in my French Recipes, a collection of French recipes from a former Limousin restaurateur — confit, braises, fish, gratins, and van life French cooking from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef