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.

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

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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. 

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Recipe for Low-Carb Smoked Salmon Pâté

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Recipe for Low-Carb Smoked Salmon Pâté

  • Servings: 8
  • Difficulty: Super easy
  • Print

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

Ingredients

    • 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)

 

Directions

  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.


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