4-Ingredients Low-Carb Smoked Salmon Pâté

Low-Carb Smoked Salmon Pâté is a stylish but super-simple starter/appetiser or dip. With just 4 ingredients, it’s a delicious way of using up leftover smoked salmon at Thanksgiving and Christmas. Serve with your favourite low-carb crackers or low-carb bread recipes, or with vegetable crudités. This pâté is keto, gluten-free, grain-free, and contains no added sugar or artificial sweetener.

Jump to:

– Recipe for Low-Carb Smoked Salmon Pâté
– Nutritional Info


Nutrition Info

This recipe is naturally keto. Here’s the details:

Per serving (1/8 of the whole recipe) Low-Carb Smoked Salmon Pâté
Carbs 3g
Kcal 152
Protein 9g
Fat 12g
Fibre 0g

Figures calculated using verified nutritional info on MyFitnessPal. 


Recipe for Low-Carb Smoked Salmon Pâté


Recipe for Low-Carb Smoked Salmon Pâté

  • Servings: 8
  • Difficulty: Super easy
  • Print

Low-Carb, Keto. Free From Gluten, Grains, Added Sugar & Artificial Sweeteners.


    • 240g/8.5 ounces/just over 1 cup of smoked salmon (buying cheaper off-cuts/trimmings is great for this recipe)
    • 1 small bunch (around 20g or 2/3 ounce) dill weed (or parsley)
    • 320g/11 + 1/3 ounces/1 + 1/3 cups of cream cheese (full-fat if you’re making this keto)
    • Juice of one lemon
    • Ground black pepper to taste (optional)



  1. If you’ve bought your smoked salmon in small trimmings, then you’re good to go. If not, then chop it roughly into smallish pieces – I use kitchen scissors for this.
  2. Wash, and then roughly chop, the dill herb fronds. I use kitchen scissors for this too! It doesn’t matter if you include some of the thinner/softer stalks. Reserve a few small pretty fronds for garnishing the Low-Carb Smoked Salmon Pâté if you wish.
  3. Put all ingredients – except the reserved dill for garnish – in a food processor, adding black pepper to taste.
  4. Process the ingredients for as long as necessary to form a pâté of a consistency that’s to your liking. A few pulses will be enough for a chunky pâté. But I prefer a smoother pâté, so I process for a few seconds, scrape the pâté down with a spatula, and then repeat once or twice more.
  5. The Low-Carb Smoked Salmon Pâté is now ready to serve – or you can refrigerate it until needed. It’s good served as an appetiser/starter in individual ramekin dishes, simply garnished with a thin slice of lemon and/or a piece of reserved dill. Or the whole recipe can be served in one bigger bowl as a dip. The pâté goes great with salad vegetables cut into crudités, or with your favourite low-carb cracker/bread recipe. Here is a low-carb cracker recipe – and here’s a low-carb bread recipe.
  6. Low-Carb Smoked Salmon Pâté keeps well in the refrigerator for a couple of days – you may just need to stir it again if the lemon juice has separated.


If you liked this recipe, why not subscribe by email below to receive a notification every time I publish one?:

Subscribe to my mailing list

* indicates required

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.