Smoked Salmon Pâté on Sourdough Toast with Pickled Cucumber & Chilli

 

The ultimate easy smoked salmon starter — luxurious, vibrant, and on the table in 15 minutes.

If you’re looking for a show-stopping starter, a luxurious weekend brunch, or a quick yet impressive party canapé, this smoked salmon pâté on toast recipe is exactly what you need. We’ve paired our highly sought after smoked salmon pâté with tangy pickled cucumber, crisp radish, peppery pea shoots, and a whisper of chilli heat — all piled generously onto thick slices of toasted sourdough.

It’s the kind of dish that looks like you’ve spent hours in the kitchen. You haven’t. We won’t tell.

Why This Recipe Works

Our smoked salmon pâté is made from the same responsibly sourced, slow-cured Atlantic salmon that goes into our famous booze-infused smoked salmon range. It’s rich, with chunks of smoked salmon, and deeply flavoured — it doesn’t need much dressing up. But give it a few sharp, fresh, crunchy companions and you have something truly special on your hands.

The pickled red onions cut through the richness of the pâté. The cucumber adds a refreshing snap. The chilli flakes bring just enough warmth. Together, they balance every mouthful perfectly.

Smoked Salmon Pâté on Toast — Ingredients

Serves 4 as a starter or light lunch

For the toast:

·      4 thick slices of sourdough bread (or rye bread for a more Nordic feel)

·      1 tbsp olive oil or butter, for toasting

For the toppings:

·      2 x 100g tubs of The Pished Fish Smoked Salmon Pâté

·      ½ cucumber, thinly sliced into rounds

·      4–5 radishes, thinly sliced

·      1 small red onion, thinly sliced

·      50ml apple cider vinegar

·      1 tsp caster sugar

·      ½ tsp sea salt

·      A handful of pea shoots or microgreens

·      1 lemon, cut into wedges

·      ½ tsp dried chilli flakes

·      Fresh chives or flat-leaf parsley, finely chopped (optional)

Method

Step 1: Quick-Pickle the Red Onion & Cucumber

Combine the apple cider vinegar, caster sugar, and salt in a small bowl and stir until dissolved. Add the sliced red onion and cucumber rounds. Leave to pickle for at least 10 minutes (they’ll turn a gorgeous shade of pink). The longer you leave them, the more mellow and tangy they become — up to 30 minutes is ideal.

Step 2: Toast the Bread

Toast your sourdough slices until deeply golden and crisp. Brush lightly with olive oil or butter straight from the toaster while still hot. This step matters — a properly toasted base holds up to the generous topping without going soggy.

Step 3: Spread the Pâté

Spoon a generous amount of smoked salmon pâté onto each slice of toast. Don’t be shy — this is the star of the show. Spread it all the way to the edges.

Step 4: Build the Toppings

Scatter the pickled cucumber rounds and radish slices over the pâté. Add a tangle of pickled red onion. Finish with a handful of pea shoots, a pinch of chilli flakes, and a squeeze of fresh lemon juice.

Step 5: Serve Immediately

Serve with extra lemon wedges on the side and a glass of crisp white wine, a gin & tonic, or a cold Czech lager. Devour.

Tips & Variations

·      Make it a canapé: Use smaller slices of toasted baguette or rye crispbreads for a crowd-pleasing party bite.

·      Add a creamy twist: Mix a tablespoon of cream cheese through the pâté for an even richer, more spreadable texture.

·      Go full Scandi: Swap sourdough for dense rye bread, add capers and dill, and serve open-faced for a proper smørrebrød-style lunch.

·      Meal prep the pickles: The pickled onions and cucumber will keep in a sealed jar in the fridge for up to a week. Make a big batch and use them on everything.

·      Try it with our Gin & Tonic Smoked Salmon: Lay a slice or two of our Gin & Tonic Smoked Salmon alongside the pâté for the ultimate smoked salmon toast.

Frequently Asked Questions

What goes well with smoked salmon pâté?

Smoked salmon pâté pairs beautifully with toasted sourdough, rye crackers, or oatcakes. Fresh, acidic toppings like pickled cucumber, capers, or lemon cut through the richness. Pea shoots, dill, and chives all complement the delicate smoky flavour.

How long does smoked salmon pâté keep?

Our smoked salmon pâté has a minimum shelf life of 5 days from dispatch and is suitable for freezing. Once opened, consume within 3 days and keep refrigerated.

Can I make smoked salmon pâté on toast ahead of time?

You can prepare all the toppings and pickle the vegetables in advance, but we recommend assembling the toasts just before serving so the bread stays crisp.

Is smoked salmon pâté healthy?

Smoked salmon is an excellent source of omega-3 fatty acids, high-quality protein, and vitamin D. Our pâté is made from the same responsibly sourced Atlantic salmon as our whole-fillet range — so yes, it’s as good for you as it is delicious.

The Pished Fish Smoked Salmon Pâté

Our smoked salmon pâté is made right here at our Sussex smokehouse using off-cuts from our hand-sliced salmon fillets — nothing goes to waste, and nothing is compromised on flavour. It’s the same slow-cured, responsibly sourced salmon, blended into a silky, deeply savoury pâté that’s become a firm favourite with our customers.