Smoked Salmon Pâté

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Smoked Salmon Pâté

  • Author: Jacob Mauzey


Smoked salmon is wonderful by itself. But we can enjoy it in plenty of other formats like this delectable dip. Brunch, lunch, afternoon snack, or any other time, this dish will always be well received.



1.5 lbs salmon

8 ounce block of cream cheese

1/2 cup sour cream

1 Tsp Paprika

3 Tbsp Dill separated

2 Tbsp Red Onion

2 Tbsp Capers

1 Tbsp Cavendar’s Greek Salt

1 Tsp Granulated sugar


Crackers, chips, or vegetables


Set your Prime300 grill to 225 degrees.

Mix Greek salt, sugar, paprika, and 2 Tbsp of dill.

Season salmon with mixture and place on smoker.

Smoke the salmon until it reaches an internal temperature of 125-130 degrees.

Remove salmon and flake it off of the skin into a mixing bowl using a fork or your fingers.

Add in all other ingredients and mix until salmon is broken up to the desired consistency and serve cold with chips, veggies, or crackers.

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