Nov 18, 2016

Smoked Salmon Paté | #FishFridayFoodies

This smoked salmon paté is one of my favorite "go-to" appetizers. It is easy to make, and wonderful spread on crackers, crostini, or bagels.  


This smoked salmon paté is one of my favorite "go-to" appetizers. It is easy to make, and wonderful spread on crackers, crostini, or bagels.


I could pretty much eat it for breakfast, lunch, and dinner. It's that tasty. To stop myself from eating the entire recipe, I took about half of it to work, set it in the break room, and it was wiped out by mid morning. This makes me happy.

This would be an easy but elegant appetizer for a holiday dinner or a New Year's Eve party. It's also wonderful to take to a potluck.

In this dish, I use smoked salmon filets rather than sliced smoked salmon. It flakes very easily, and blends nicely into the cream cheese.

I like to garnish this smoked salmon paté with chopped red onions, and capers if I have them... sort of a riff on lox and bagels.

This smoked salmon paté is one of my favorite "go-to" appetizers. It is easy to make, and wonderful spread on crackers, crostini, or bagels.

This month, the Fish Friday Foodies group is making holiday appetizers that include seafood. After the recipe, be sure to check out the rest of the groups' posts. There are some delicious sounding seafood appetizers to get you through the holidays!

Smoked Salmon Paté

Smoked Salmon Paté

Ingredients

  • 12 ounces smoked salmon fillet, skin discarded
  • 8 ounces cream cheese, softened
  • 1/4 cup finely chopped fresh dill, plus more for garnish
  • 1 tablespoon fresh lemon juice
  • 1 tsp freshly ground black pepper
  • 1 tsp Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • A couple of generous squeezes of sriracha sauce, to taste
  • 1/4 cup minced red onion
  • capers, drained
  • crackers or crostini of your choice for serving

Instructions

  1. In a medium bowl, mix the salmon, cream cheese, dill, lemon juice, pepper, Worchestershire sauce, and salt until well blended.
  2. Add the sriracha sauce to taste. I used about a tablespoon.
  3. Transfer the mixture to a serving bowl, and refrigerate for at least an hour.
  4. Serve with the onions, capers, and crackers.
Yield: 8 servings

Recipe adapted from the November 2012 issue of Oprah magazine. 




18 comments:

  1. This would be very dangerous in my house too, Karen. Pretty sure I could eat the whole bowl singlehandedly, given enough time. I'm gonna have to look for a whole smoked salmon fillet now!

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    1. There is something about smoked salmon and cream cheese that pretty much breaks down all resistance for me!

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  2. I love smoked salmon pate and have been known to spread a huge dollop on my bagel with onions, capers and a hard boiled egg and call it a meal.

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  3. I love smoked salmon pate, too! Delicious and perfect for a holiday appetizer. P~

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  4. I love smoked salmon pate, and in fact was planning on making some soon, since I have some in the pantry, calling my name.

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    1. I don't understand how you can have some in the pantry and not finish it off asap! Lol!

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  5. My mum used to make a smoked salmon pate very similar to this which we all loved - this is reminding me I should make some myself!

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  6. Having tried your salmon rilletes a while ago, I need to make this too in the near future, once I get back home (counting the days, eight more to go)

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    Replies
    1. That is a loooooong trip! This was a big hit, and easier to make than the rilletes!

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  7. Cream cheese...check. Worcestershire sauce...check. Delicious rusks to scoop all that yumminess...check:) It goes without saying this will take a place in one of our Holiday dinners:) Thank you for the fantastic recipe Karen!
    xoxoxo

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  8. What a perfect recipe for the holidays!

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  9. Have never tasted smoked salmon pate, must try this delicious dish.

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