The first time I whipped up this salmon and shrimp pâté, I never anticipated the delightful layers of flavor it would bring to my table. Imagine the smooth, creamy texture enhanced by the gentle crunch of panko and the earthiness of fresh herbs—it was an unexpected masterpiece! On busy days, when dinner calls for something quick yet impressive, this recipe always comes to my rescue.
With only a handful of ingredients and just a few minutes of prep, I can create a dish that feels gourmet but is practically a no-brainer. The combination of tender salmon and succulent shrimp, brightened with lemon and smoky paprika, results in a crowd-pleasing appetizer or a stunning spread on a warm baguette.
Whether you’re hosting a gathering or simply craving something special, this pâté promises to elevate your dining experience without the fuss. So, let’s dive into this delightful recipe that transforms simple ingredients into something truly extraordinary!
Why is Salmon and shrimp pate a must-try?
Flavor-packed goodness: The blend of salmon and succulent shrimp creates a delightful taste explosion that’s sure to impress your guests.
Creamy texture: Each bite delivers a smoothness boosted by rich cream cheese, making it irresistible.
Simple preparation: With minimal cooking—just roasting the salmon—this dish is a breeze to make, even for busy weeknights!
Versatile serving options: Whether on toast or with crackers, it adapts perfectly to any gathering or cozy evening in.
Showstopper appeal: Impress friends and family with a sophisticated appetizer that looks stunning and tastes divine! For more easy yet fancy spreads, check out my fabulous cheese and herb spread.
Salmon and Shrimp Pâté Ingredients
• Create magic with these simple components.
For the Pâté
- 500g boneless salmon fillet, skin on – Essential for that succulent flavor and richness in your salmon and shrimp pâté.
- 2 banana shallots, peeled and chopped – Adds a sweet, mild onion flavor that complements the dish beautifully.
- 200g butter – Provides a rich base and ensures a silky texture.
- 50g panko breadcrumbs – Gives a delightful crunch that keeps things interesting.
- 175g soft cream cheese – The creamy foundation that binds the ingredients together harmoniously.
- A handful chives, finely chopped – Offers a fresh, subtle onion-like aroma that elevates the flavor profile.
- A handful parsley, finely chopped – Brightens the dish visually and taste-wise with its vibrant touch.
- 1 tsp smoked paprika – Introduces a smoky note that enhances the savory flavor of the salmon.
- Juice and zest of 1 lemon – Brightens up the pâté and provides a refreshing contrast to the rich ingredients.
- Salt, to taste – A little sprinkle accentuates all the flavors beautifully.
- Pepper, to taste – Adds a hint of warmth and depth to your blend.
- 2 x 90g packs of cooked brown shrimp – The perfect addition for an extra layer of flavor and texture.
- 3 tbsp capers, drained – Brings a touch of brininess that pairs wonderfully with the seafood.
To Serve
- Bread, to serve – Perfect for spreading or scooping up this delicious pâté.
- Fresh lemon wedges, to serve – A squeeze of lemon brightens each bite.
- Parsley sprigs, to serve – For a beautiful presentation that says “gourmet!”
How to Make Salmon and Shrimp Pâté
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Preheat the oven to 200°C/fan 180°C/gas 6. Roast the salmon fillet, skin-side down, until it’s cooked through but still a lovely dark pink in the middle, about 6-8 minutes. Let it cool, then remove the skin and discard it. Flake the fish and place it in a dish.
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Sauté the shallots by gently frying them in half the butter until softened but not colored. Let them cool before adding to the next step.
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Prepare your loaf tin by lining it with clingfilm, leaving extra at the sides to cover the top later. Next, place the cooled shallots along with their pan juices into a food processor.
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Combine by adding the panko breadcrumbs, soft cream cheese, chives, parsley, smoked paprika, and lemon zest and juice. Toss in the flaked salmon and blend—don’t overdo it; you want to keep some texture.
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Season to taste and add more lemon juice if you like it zestier. Then, gently fold in the shrimp and capers into the mixture. Spoon it into the lined loaf tin, pressing down gently so it keeps its shape.
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Melt the remaining 100g butter and pour it over the top of the mixture. Fold the clingfilm over the top and chill in the fridge until it’s cold before serving with bread, lemon wedges, and fresh parsley.
Optional: Serve with crispy crackers for a delightful crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Salmon and Shrimp Pâté?
Looking to create a delightful gathering around the table? Let’s explore some fabulous pairings that will complement the vibrant flavors of your salmon and shrimp pâté.
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Crispy Baguette: The crunchy texture of freshly toasted baguette slices provides the perfect base for your pâté, enhancing every spread.
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Mixed Greens Salad: A light salad with a lemon vinaigrette adds a refreshing contrast and brightens up the richness of the pâté. A burst of freshness will uplift your meal.
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Creamy Avocado Dip: A smooth avocado dip brings extra creaminess and a subtle flavor, creating a delightful marriage of textures. Pairing it with crunchy tortilla chips can elevate your appetizer game.
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Pickled Vegetables: The tangy zing from pickled vegetables cuts through the creamy richness, offering a palate-cleansing experience that will leave your guests wanting more.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or a light Pinot Grigio enhances the seafood flavors while keeping the atmosphere light and refreshing.
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Fresh Lemon Wedges: Serve lemon wedges on the side for that zesty pop. A squeeze right before enjoying hints at brightness that enliven the dish.
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Cheese Platter: Take it up a notch with a cheese platter featuring aged cheeses that harmonize with the flavors of your pâté while adding depth to the experience.
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Garnished Crostini: Top crostini with a dollop of your pâté, garnished with fresh herbs, for an impressive and bite-sized treat that dazzles at any gathering.
Expert Tips for Salmon and Shrimp Pâté
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Fresh Ingredients: Use high-quality, fresh salmon and shrimp for the best flavor. Fresh seafood makes all the difference in your salmon and shrimp pâté.
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Don’t Overmix: When blending your ingredients, aim for a mix that retains some texture. Overmixing can result in a homogeneous spread rather than a delightful pâté.
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Chill Thoroughly: Allow adequate chilling time after preparing your pâté. A well-chilled pâté will slice beautifully and maintain its shape when served.
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Taste as You Go: Adjust seasoning and acidity with lemon juice gradually while mixing. This ensures the balance of flavors is just right for your palate.
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Beautiful Presentation: For a stunning look, serve your pâté with colorful garnishes like lemon wedges and fresh herbs. Visual appeal enhances the dining experience!
How to Store and Freeze Salmon and Shrimp Pâté
Fridge: Keep your salmon and shrimp pâté covered in an airtight container for up to 3 days. This ensures it retains its fresh flavor and creamy texture.
Freezer: For longer storage, freeze the pâté in an airtight container for up to 2 months. When ready to use, thaw it in the fridge overnight.
Reheating: While this pâté is best enjoyed cold, if you’ve frozen it, let it return to a creamy texture by refrigerating overnight before serving.
Serving Tips: Refresh the flavors with a squeeze of fresh lemon juice after thawing to bring back that bright taste.
Make Ahead Options
These Salmon and Shrimp Pâté are absolutely perfect for busy cooks looking to save time and still serve a crowd-pleasing treat! You can prepare the pâté up to 3 days in advance, allowing the flavors to meld beautifully while sitting in the refrigerator. To make ahead, follow the recipe up to step 6, then cover and chill in the loaf tin. This not only keeps the pâté fresh but also enhances its flavor. Just before serving, gently unfold the clingfilm, slice, and serve with fresh bread and lemon wedges. You’ll find that by preparing ahead, the pâté remains just as delicious, making dinner or entertaining a breeze!
Salmon and Shrimp Pâté Variations
Feel free to get creative and make this delightful pâté your own with these tasty twists!
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Spicy Kick: Add a teaspoon of sriracha or chopped jalapeños for an extra layer of heat that jazzes up each bite.
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Herb Blend: Swap out chives and parsley for dill or tarragon, lending a unique herbal twist that brightens the pâté beautifully.
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Smoked Salmon: Use smoked salmon instead of fresh for an even deeper flavor profile that adds a sophisticated touch to your dish.
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Creamy Avocado: Incorporate half a ripe avocado into the mixture for a luscious, creamy texture and a gentle hint of nuttiness.
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Nutty Crunch: Mix in some finely chopped toasted almonds or walnuts for a delightful crunch that contrasts with the silky pâté.
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Zesty Citrus: Experiment with the zest of lime or orange in place of lemon for a refreshing twist that will surprise your taste buds.
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Vegetarian Option: Replace the shrimp with chopped artichoke hearts or sun-dried tomatoes for a tasty vegetarian variation that’s still packed with flavor.
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Cheesy Delight: Add in a handful of crumbled feta or goat cheese to the mixture for an extra tangy flavor that will leave your guests raving!
Salmon and Shrimp Pâté Recipe FAQs
How do I choose the best salmon for the pâté?
Absolutely! Look for fresh, vibrant salmon fillets with no dark spots or strong fishy odor. The fillet should feel firm to the touch and have a moist texture. If purchasing from a fishmonger, don’t hesitate to ask about the catch of the day for the freshest option!
How should I store leftover salmon and shrimp pâté?
To maintain its deliciousness, place your salmon and shrimp pâté in an airtight container in the fridge. It will stay good for up to 3 days. Ensure it’s tightly covered to prevent it from absorbing any other odors from the fridge!
Can I freeze salmon and shrimp pâté?
Absolutely! To freeze, scoop the pâté into an airtight container, making sure to leave a bit of space at the top as it may expand. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight for a smooth texture.
What if my pâté is too salty or bland?
Very! If your pâté turns out too salty, adding a little extra cream cheese can help dilute the saltiness. Conversely, if it’s bland, try mixing in a splash of lemon juice or more herbs for a flavor boost. Taste as you go, and adjust in small increments.
Can this pâté be served to guests with seafood allergies?
Definitely not! Since this dish contains both salmon and shrimp, it’s not suitable for individuals with seafood allergies. If you’re looking for a safer, seafood-free option, consider making a creamy vegetable pâté or a classic hummus instead.
What’s the best way to present the salmon and shrimp pâté?
For a stunning display, serve your pâté in the loaf tin it was chilled in, adorned with fresh parsley sprigs and lemon wedges around the plate. For added elegance, consider using a decorative serving board with a variety of crispy crackers and fresh bread for dipping.
Delicious Salmon and Shrimp Pâté for Your Next Gathering
Ingredients
Equipment
Method
- Preheat the oven to 200°C/fan 180°C/gas 6. Roast the salmon fillet, skin-side down, until cooked through but dark pink in the middle, about 6-8 minutes.
- Sauté the shallots by gently frying in half the butter until softened but not colored. Let cool.
- Prepare your loaf tin by lining with clingfilm, leaving extra to cover later. Place the cooled shallots with their juices into a food processor.
- Combine the panko breadcrumbs, cream cheese, chives, parsley, smoked paprika, and lemon zest and juice. Add the flaked salmon and blend gently, keeping some texture.
- Season to taste and fold in the shrimp and capers. Spoon into the lined loaf tin and press gently.
- Melt the remaining 100g butter and pour over the mixture. Fold clingfilm over the top and chill in the fridge until cold.