When we were living in the UK I developed a slight love affair with smoked salmon pate. It was so fresh and tasty and I could eat an entire jar in one sitting on cucumbers, crackers and/or toast. That part still hasn’t changed but once we moved back to Texas I was forced to start making the stuff myself at home and, to be honest, had a realized how simple it was I probably would have done the same back in England!
This Smoked Salmon Pate, “Dip”, or “Spread” is made with fresh, clean ingredients and if eaten with cucumbers it is both Keto and Gluten-Free. However, it’s also fabulous on a toasted slice of sourdough so I’ll just you choose.
Hot Smoked Salmon vs Cold Smoked Salmon
While I love smoked salmon in all its variety, it is important that you use hot smoked salmon for this particular recipe. The primary difference between hot smoked and cold smoked salmon is, as I’m sure you inferred, the smoking temperature. Cold smoked salmon is smoked below 90 degrees, while hot smoked is over 120 degrees. The result is that hot smoked salmon has a smokier flavor and flakier texture, much like baked salmon. Cold smoked salmon on the other hand is more fresh and silky, but would not blend as well in this smoked salmon spread.
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