Low Carb Smoked Salmon Pâté recipe. 200g yield and 4g net carbs for the lot.
Incredible flavour and superb health profile. A fine example of CLEAN KETO living. Making it is child’s play. Just ONE easy step. No cooking. No waiting. Simply whiz ingredients and you’re done.
The most difficult part will be deciding when to eat it and what to have it with. Lettuce? Cucumber slices? Roasted sweet peppers? Mmmhh… For me, it has to be toasted bread. If you haven’t tried my Amazing Protein Bread Loaf, I urge you to. With only 0.7g net carbs per slice, you’ll have a hard time finding a better choice.
And if you like the BLINIS in the images, do come back in a couple of weeks to check out my brand new recipe.
Ingredients + How to Make Low Carb Smoked Salmon Pâté
Everything you need can easily be sourced in your local supermarket. Good quality smoked salmon, cream cheese, crème fraîche, lemon, horseradish sauce, and seasoning.
Capers and fresh dill are optional. But I highly recommend them. The capers in particular add a touch of pleasant tartness to an otherwise very creamy pâté. They can be blitzed in, or placed on top for a pretty presentation. Same goes for the dill.
And if you can’t get crème fraîche in your part of the world, sour cream will do just fine.
The only kitchen gadget you’ll need is a food processor. I like to use the mini one that comes with my immersion (stick) blender/whisk. It’s small, so it’s ideal for the amount you’ll be blitzing. And you’ll have less washing up to do too.
And that’s about it. Zero difficulty and zero effort. Now it’s decision time. Will you have it for lunch? As a snack? Or maybe as a starter? But don’t forget to bookmark this wonderful keto treat for next Christmas (thank you once again, Mary Berry).
Enjoy!
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- Yield: 200g total
- Serving: whole batch
- Calories: 376
- Fat: 25g
- Net Carbs: 4g
- Protein: 33g
- 100g smoked salmon
- 50g cream cheese
- 50g crème fraîche
- ½ tsp horseradish sauce
- ½ TBSP lemon juice
- 1 TBSP capers
- fine Himalayan pink salt (U.S. option HERE)
- ground white pepper
- paprika
- fresh dill
- cut 40g of the salmon into strips and set aside for later.
- place remainder of smoked salmon, cream cheese, crème fraîche, horseradish sauce, lemon juice and a sprinkle of each seasoning in your mini food processor (U.S. option HERE) - you can either include the capers, or leave them aside to use as topping together with the dill and salmon strips.
- blitz a few times in short bursts until you obtain the consistency you prefer, taste, adjust seasoning and scoop into a serving dish.
- top with rolled salmon strips, capers (if saved), and a few strands of fresh dill.
