Smoked Salmon Paté

We have a dear relative who always sends us smoked Alaskan salmon for the holidays. The arrival of the salmon is a highlight we always look forward to. We have been making a paté from some of the smoked salmon as an appetizer for years. Since the recipe is now out of print (originally on the back of a smoked salmon package from Schwan’s Foods). We recently checked with Schwan’s and they could not find the recipe any more. Here’s our version. Enjoy!

Prep time: 10 minutes

Total time: 2 or more hours for refrigeration

Makes 10-12 servings


1/2 to 3/4 lb. smoked salmon

12-oz. package cream cheese, softened

2 Tbsp horseradish or Tabasco sauce

1 tsp lemon juice

1/2 tsp ground pepper

2 Tbsp parsley, chopped

1 Tbsp garlic, crushed

1/4 cup red onion, finely chopped

1/4 cup red bell pepper, chopped

salt and pepper to taste

Serve with crackers or rounds from baguette


Mix all ingredients except crackers or bread in a bowl and blend until smooth. Lay plastic film in a deep bowl and press pate in tightly. Cover with more plastic film and refrigerate for 2 hours or overnight. Remove plastic film and turn bowl upside down on serving plate. remove bowl and remaining plastic film. Garnish edges of plate with chopped radish and parsley. Serve on crackers or baguette rounds.

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