I’ve made this smoked salmon and tuna paste a few times when I wanted something quick and a bit different from classic fish spreads. I used smoked salmon because I had some in the fridge, and it really changes the final flavor. It’s not a complicated recipe, but you need to work quickly because the smoked salmon tends to soften if you delay mixing too long. Each time, it turned out to be a spread that works well for breakfast or as a snack on toasted bread.
Quick Info
Total time: 20-25 minutes
Preparation time: about 20 minutes
Cooking time: no cooking required
Servings: 5-6, depending on the slice of bread
Difficulty: easy
Recipe type: cold snack, appetizer
Ingredients
1 can of tuna in oil (usually 160 g, drained)
100 g smoked salmon
200 g quality margarine
2 cloves of garlic, chopped
2 tablespoons finely chopped red bell pepper (fresh)
Pepper, to taste
Juice and zest of half a lemon
1-2 tablespoons breadcrumbs (for consistency)
A bit of chopped fresh dill
For decoration and serving:
Radishes
Green onions
Red and green bell peppers
Slices of toasted bread, preferably rye
Preparation Method
1. Chop the smoked salmon as finely as possible. Avoid large pieces; it blends better into the mixture when it’s fine.
2. Drain the tuna can as well as you can to remove any water or excess oil. Place the tuna in a large bowl.
3. Add the chopped salmon to the tuna. Also add the margarine, chopped garlic, red pepper, dill, pepper, lemon juice, and zest.
4. Mix everything with a wooden spoon or spatula until well combined. With enough margarine, the paste binds quickly, but if you notice the mixture becoming too soft or watery, gradually add breadcrumbs (start with one tablespoon and add more if needed). Mix until you achieve a spreadable paste.
5. Taste and adjust the pepper or lemon if necessary.
6. Transfer the paste to a serving bowl or container.
7. For decoration, slice a few radishes, chop the green onions into rounds, and place some pieces of red and green peppers on top of the paste. Decorate just before serving.
8. Serve the paste on slices of toasted bread. Rye bread works well, but you can use other types if you don’t have it on hand.
Why I Make This Recipe Often
It’s one of those recipes I prepare when I have leftover smoked salmon or when I have guests and don’t want to spend too much time in the kitchen. It comes together quickly, requires no boiling or baking, and the ingredients are easy to find. The paste keeps well in the fridge for a day or two, so I can prepare it ahead of time for breakfast or brunch. I also like that it can be adjusted based on what I have in the fridge without ruining the result.
Tips and Variations
Tips
If the paste seems too greasy, you can drain the margarine from the edges of the bowl or reduce the amount a bit, but the final texture depends on how well the ingredients are mixed.
Do not use tuna in water as it will turn out too bland and watery.
Chop all the ingredients as finely as possible for a uniform texture.
Add breadcrumbs gradually, only if you notice the paste becoming too liquid or soft.
Substitutions
You can use butter instead of margarine, but the flavor will be stronger and the texture a bit denser.
If you don’t have smoked salmon, you can leave it out and use only tuna, but it will be less interesting in flavor.
Red bell pepper can be replaced with roasted red pepper or even yellow bell pepper if you have something else in the fridge.
Dill is not essential, but it complements the fish well. If you don’t like it, you can omit it.
Variations
You can add chopped parsley for a fresher taste.
If you want a more tangy flavor, add a few extra drops of lemon juice.
You can replace the breadcrumbs with some crumbled bread, but breadcrumbs help bind the mixture more easily.
Serving Ideas
It works best on thin slices of toasted bread, preferably rye. It also pairs well with crackers or as a filling for soft-boiled eggs if you need a more festive appetizer.
You can serve the paste in small bowls, decorated with thinly sliced vegetables, for a snack platter at a gathering.
If you want it to look more appealing, place the paste in a metal ring and press it gently before decorating.
Frequently Asked Questions
1. Can I use another type of fish instead of smoked salmon?
Yes, but the texture and flavor differ quite a bit. Smoked mackerel works, but it has a stronger taste and may overpower the tuna flavor.
2. What should I do if the paste is too liquid?
Add breadcrumbs gradually and mix well after each tablespoon. If you added too much liquid from the lemon or if the vegetables released water, you will need more breadcrumbs.
3. Can I use mayonnaise instead of margarine?
I do not recommend this, as margarine binds the paste without making it too heavy, but if you want, you can try a bit of mayonnaise combined with butter, but the texture will change.
4. How long can I keep the paste in the fridge?
One day, maximum two, in a covered container. After that, the fish and salmon will change their smell and may no longer be safe to eat.
5. Is this paste suitable as a filling for packed sandwiches?
Yes, but it is best fresh. If you take it to go, use toasted bread and don’t add the decoration until serving.
Nutritional Values
Approximately for one serving (out of 6): about 220-250 kcal, protein 10-12 g, fats 18-20 g, carbohydrates 5-7 g (from breadcrumbs and vegetables). The values depend on the type of margarine, salmon, and tuna used. The paste is quite rich in fats, but it also contains enough protein for a substantial snack.
Storage and Reheating
The paste can be stored in the fridge, in a covered container, for up to 1-2 days. I do not recommend reheating it. If you take it out of the fridge, let it sit for a few minutes at room temperature to make it easier to spread on bread. If you notice any liquid separation, mix again before serving. The paste is not suitable for freezing.
Quick Info
Total time: 20-25 minutes
Preparation time: about 20 minutes
Cooking time: no cooking required
Servings: 5-6, depending on the slice of bread
Difficulty: easy
Recipe type: cold snack, appetizer
Ingredients
1 can of tuna in oil (usually 160 g, drained)
100 g smoked salmon
200 g quality margarine
2 cloves of garlic, chopped
2 tablespoons finely chopped red bell pepper (fresh)
Pepper, to taste
Juice and zest of half a lemon
1-2 tablespoons breadcrumbs (for consistency)
A bit of chopped fresh dill
For decoration and serving:
Radishes
Green onions
Red and green bell peppers
Slices of toasted bread, preferably rye
Preparation Method
1. Chop the smoked salmon as finely as possible. Avoid large pieces; it blends better into the mixture when it’s fine.
2. Drain the tuna can as well as you can to remove any water or excess oil. Place the tuna in a large bowl.
3. Add the chopped salmon to the tuna. Also add the margarine, chopped garlic, red pepper, dill, pepper, lemon juice, and zest.
4. Mix everything with a wooden spoon or spatula until well combined. With enough margarine, the paste binds quickly, but if you notice the mixture becoming too soft or watery, gradually add breadcrumbs (start with one tablespoon and add more if needed). Mix until you achieve a spreadable paste.
5. Taste and adjust the pepper or lemon if necessary.
6. Transfer the paste to a serving bowl or container.
7. For decoration, slice a few radishes, chop the green onions into rounds, and place some pieces of red and green peppers on top of the paste. Decorate just before serving.
8. Serve the paste on slices of toasted bread. Rye bread works well, but you can use other types if you don’t have it on hand.
Why I Make This Recipe Often
It’s one of those recipes I prepare when I have leftover smoked salmon or when I have guests and don’t want to spend too much time in the kitchen. It comes together quickly, requires no boiling or baking, and the ingredients are easy to find. The paste keeps well in the fridge for a day or two, so I can prepare it ahead of time for breakfast or brunch. I also like that it can be adjusted based on what I have in the fridge without ruining the result.
Tips and Variations
Tips
If the paste seems too greasy, you can drain the margarine from the edges of the bowl or reduce the amount a bit, but the final texture depends on how well the ingredients are mixed.
Do not use tuna in water as it will turn out too bland and watery.
Chop all the ingredients as finely as possible for a uniform texture.
Add breadcrumbs gradually, only if you notice the paste becoming too liquid or soft.
Substitutions
You can use butter instead of margarine, but the flavor will be stronger and the texture a bit denser.
If you don’t have smoked salmon, you can leave it out and use only tuna, but it will be less interesting in flavor.
Red bell pepper can be replaced with roasted red pepper or even yellow bell pepper if you have something else in the fridge.
Dill is not essential, but it complements the fish well. If you don’t like it, you can omit it.
Variations
You can add chopped parsley for a fresher taste.
If you want a more tangy flavor, add a few extra drops of lemon juice.
You can replace the breadcrumbs with some crumbled bread, but breadcrumbs help bind the mixture more easily.
Serving Ideas
It works best on thin slices of toasted bread, preferably rye. It also pairs well with crackers or as a filling for soft-boiled eggs if you need a more festive appetizer.
You can serve the paste in small bowls, decorated with thinly sliced vegetables, for a snack platter at a gathering.
If you want it to look more appealing, place the paste in a metal ring and press it gently before decorating.
Frequently Asked Questions
1. Can I use another type of fish instead of smoked salmon?
Yes, but the texture and flavor differ quite a bit. Smoked mackerel works, but it has a stronger taste and may overpower the tuna flavor.
2. What should I do if the paste is too liquid?
Add breadcrumbs gradually and mix well after each tablespoon. If you added too much liquid from the lemon or if the vegetables released water, you will need more breadcrumbs.
3. Can I use mayonnaise instead of margarine?
I do not recommend this, as margarine binds the paste without making it too heavy, but if you want, you can try a bit of mayonnaise combined with butter, but the texture will change.
4. How long can I keep the paste in the fridge?
One day, maximum two, in a covered container. After that, the fish and salmon will change their smell and may no longer be safe to eat.
5. Is this paste suitable as a filling for packed sandwiches?
Yes, but it is best fresh. If you take it to go, use toasted bread and don’t add the decoration until serving.
Nutritional Values
Approximately for one serving (out of 6): about 220-250 kcal, protein 10-12 g, fats 18-20 g, carbohydrates 5-7 g (from breadcrumbs and vegetables). The values depend on the type of margarine, salmon, and tuna used. The paste is quite rich in fats, but it also contains enough protein for a substantial snack.
Storage and Reheating
The paste can be stored in the fridge, in a covered container, for up to 1-2 days. I do not recommend reheating it. If you take it out of the fridge, let it sit for a few minutes at room temperature to make it easier to spread on bread. If you notice any liquid separation, mix again before serving. The paste is not suitable for freezing.