Smoked Salmon Pate by Rick Grant

Dietary Guidelines: , ,

Print Friendly, PDF & Email


Makes about 400g


  • 250 g smoked salmon, chopped
  • 2 teaspoons gluten-free horseradish cream
  • ¹/³ cup sour cream
  • 4 tablespoons cream cheese
  • 1 tablespoon capers, rinsed and roughly chopped
  • 1 tablespoon finely chopped dill
  • 220 g gluten-free corn chips or crackers


  1. Place the smoked salmon and horseradish cream into the bowl of a food processor and process for 1 minute. Add the sour cream and cream cheese and process until combined.
  2. Stir in the capers and fresh dill.
  3. Pour into small serving bowls, cover with cling wrap and allow to set for at least 30 minutes.
  4. When ready, serve with gluten-free corn chips or crackers on the side.

Nutritional Analysis

Pâté only per 33 g serve (or 2 tablespoons): fat 3.1 g, saturated fat 1.6 g, protein 5.4 g, carbohydrate 6.7 g, sodium 398 mg, energy 221 kJ (53 Cal), GI low

Pâté with corn chips per 33 g serve (or 2 tablespoons): fat 6.5 g, saturated fat 3 g, protein 7 g, carbohydrate 12.1 g, sodium 407 mg, energy 584 kJ (140 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

Click here to find out how to purchase this book

Click here to read Rick’s blog




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.