Jamie Oliver Salmon Pate

This Jamie Oliver Salmon Pate is everything you want in a party starter—rich, creamy, and just a bit luxurious. The texture is smooth with a lovely bite from the seafood, and the flavor is beautifully balanced between smoky, briny, and tangy. I made this for a weekend gathering and was genuinely surprised by how easy it was to prepare. (inspired by Jamie Oliver)

Ingredients Needed

For the Paté:

• 150 g cooked peeled prawns, from sustainable sources
• 150 g quality smoked salmon, from sustainable sources
• 150 g white crabmeat, from sustainable sources
• 280 g cream cheese
• 25 g salmon caviar, plus extra to serve, from sustainable sources
• 1 lemon
• New season’s extra virgin olive oil
• Cayenne pepper

For the Garnishes:

• 1 small red onion
• 1 fresh red chili
• 1 celery heart
• ½ a bunch of fresh dill (15g)
• 2 lemons
• 1 loaf of sourdough bread

How To Make Jamie Oliver Salmon Pate

Prep the Seafood:

Start by finely chopping the cooked prawns and smoked salmon. You want everything bite-sized but still textured. Add these to a large mixing bowl with the white crabmeat.

Mix the Base:

Add in the cream cheese and salmon caviar. Grate in the zest of ¼ of a lemon and squeeze the juice of a whole lemon over the mixture. Add a good grind of black pepper and stir everything together until smooth and well combined. Spoon into a serving dish, level it off nicely, cover, and refrigerate for a couple of hours (or overnight if you’re prepping ahead).

Get the Garnishes Ready:

Finely dice the red onion and chili (remove seeds if you prefer less heat), slice the inner celery heart including the leaves, roughly chop the dill, and cut the lemons into wedges. Cover these garnishes and keep chilled until you’re ready to serve.

Serve It Up:

Just before serving, slice and toast your sourdough bread. Use a knife to gently score a criss-cross pattern on the top of the pate, then drizzle over some extra virgin olive oil and sprinkle with cayenne pepper. Arrange garnishes on a platter or let everyone build their own plates.

Why I Love This Recipe

I made this Jamie Oliver Salmon Pate for a Sunday brunch with friends, and it absolutely disappeared in minutes. Everyone loved the contrast between the creamy pate and the fresh, zesty toppings. It’s one of those dishes that feels fancy but is actually very straightforward to make. Plus, it’s perfect for make-ahead entertaining.

Recipe Tips

• Go premium: The better your smoked salmon and crabmeat, the better the pate will taste.
• Don’t skip the chill: Letting it sit in the fridge really helps the flavors meld together.
• Adjust to taste: If you like it zestier, add more lemon. Want it spicier? Up the cayenne or chili.
• Make quenelles: For a pro touch, use two spoons to form oval scoops of pate.
• Use other bread: If sourdough isn’t your thing, try rye or seeded crackers.

How To Store This Jamie Oliver Salmon Pate

At Room Temperature

Only keep the pate out for up to 2 hours while serving—then pop it back in the fridge.

In the Fridge

Store leftovers in an airtight container for up to 5 days. It might firm up a bit more, but will still be delicious.

In the Freezer

You can freeze it! Use a sealed container and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Nutrition Facts (per serving)

• Calories: 114
• Carbs: 2.8g
• Protein: 16.1g
• Fat: 3.5g
• Sugar: 1.9g
• Fibre: 0g
• Sodium: 407mg

Let’s Answer a Few Questions!

Why did my salmon pate get too thick?
It might be due to too much cream cheese or overmixing. Try folding gently next time.

Why is my pate lacking flavor?
Double-check your seasoning—more lemon juice, pepper, or salt can wake it up.

Can I make this dairy-free?
Absolutely—swap the cream cheese for a dairy-free alternative. The texture will still be creamy!

What can I serve with this besides bread?
Try cucumber rounds, chicory leaves, or gluten-free crackers for a lighter bite.

Is the salmon cooked or raw?
The smoked salmon is cured, not raw, and the prawns should be pre-cooked.

Try More Recipes:

• Jamie Oliver Pizza Tomato Sauce
• Jamie Oliver Parsley Sauce
• Jamie Oliver Stilton Sauce For Steak