Guide and recipe of smoked salmon & dill pate

🥫 Smoked Salmon and Dill Pate: A Beginner's Guide to Preserving Salmon with a Pressure Canner

Mar 28, 2023Karl Guzman

📋Table of Contents

  • 🎈Introduction
  • 📋Ingredients List
  • ⚱️Equipment
  • 👩🏻‍🍳 Instructions
  • 💡Tips
  • 🎉Conclusion


If you're looking for a delicious and easy way to preserve your own salmon, look no further than this smoked salmon and dill pate recipe. By using a pressure canner, you can create a shelf-stable version of this classic appetizer that will last for up to a year. Here's how to get started:


  • 8 oz. smoked salmon, chopped
  • 4 oz. cream cheese, softened
  • 2 tbsp. sour cream
  • 1 tbsp. lemon juice
  • 1 tbsp. fresh dill, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  • Pressure canner
  • Sterilized jars, lids, and rings
  • Food processor or blender
  • Mixing bowl
  • Measuring cups and spoons


  1. Start by preparing your salmon. Remove any skin and bones, and chop the salmon into small pieces.
  2. In a mixing bowl, combine the salmon, cream cheese, sour cream, lemon juice, dill, salt, and pepper. Mix until well combined.
  3. Transfer the mixture to a food processor or blender and pulse until smooth.
  4. Spoon the mixture into sterilized jars, leaving 1/2 inch of headspace at the top.
  5. Place the lids and rings on the jars and tighten them.
  6. Prepare your pressure canner according to the manufacturer's instructions.
  7. Place the jars in the pressure canner and process at 10 pounds of pressure for 100 minutes.
  8. Once processed, turn off the heat and let the canner depressurize naturally.
  9. Once depressurized, carefully remove the jars from the canner and let them cool on a towel for 12-24 hours.
  10. After cooling, check the seals on the jars to ensure that they are properly sealed.
  11. Store the jars in a cool, dark place for up to 1 year.

Yield: This recipe yields approximately 3-4 half-pint jars of smoked salmon and dill pate.


  • Be sure to use a pressure canner for this recipe, as water bath canning is not recommended for preserving fish.
  • Always follow the manufacturer's instructions for your pressure canner, and make sure that your jars, lids, and rings are properly sterilized before use.
  • Adjust processing times for altitude, if necessary.
  • Be sure to check the seals on your jars before storing them, and discard any jars that are not properly sealed.

By following these steps, you can create a delicious and nutritious preserved salmon pate that is perfect for entertaining or snacking. Don't be intimidated by the idea of pressure canning - with a little practice, you'll be a pro in no time!

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