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 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
- 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
- In a medium bowl, mix the salmon, cream cheese, dill, lemon juice, pepper, Worchestershire sauce, and salt until well blended.
- Add the sriracha sauce to taste. I used about a tablespoon.
- Transfer the mixture to a serving bowl, and refrigerate for at least an hour.
- Serve with the onions, capers, and crackers.
Recipe adapted from the November 2012 issue of Oprah magazine.