Smoked Salmon Pâté Recipes

SMOKED SALMON PâTé

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SMOKED SALMON PâTé

Steps:

• Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON, DILL & LEMON PATé

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

SMOKED SALMON PATE

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.

SMOKED SALMON PATE"

Steps:

• Drain juice from canned salmon into a bowl, add gelatin and let sit. Blend cream cheese, miracle whip and mushroom soup in a microwave safe container and heat enough until you can blend mixture. Add salmon, gelatin and liquid smoke and mix. Place in greased fish mold and refergerate until firm and set. tip onto a plate and serve with crackers.

SMOKED SALMON PATE

Steps:

• Melt the butter in a small saucepan, let it cool slightly.
• Place the salmon in your food processor.
• With the machine running add the butter until you have a smooth pate.
• Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
• Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
• Remove from the fridge 30 minutes before serving.
• Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
• Serve with homemade Melba Toast#24802 or#40247.