Smoked salmon pate is an elegant appetizer that is deceivingly simple to make--blend together all of the ingredients in a food processor and you are ready to go.
Smoked salmon is fresh salmon that has undergone a smoking process, either by hot-smoking or cold-smoking. For this recipe, you want to use a cold-smoked salmon, which means it has been smoked at a low enough temperature so that it doesn't cook. Smoked salmon is offered in flat, air-tight packages and can have a few different names, the most common being Nova and Scottish. Just be sure you don't use Lox, which are too salty for this recipe, or Gravlox, which have added spices.
Serve this smoked salmon pate alongside an assortment of crackers, or for a more impressive presentation, put a dollop of pate on individual miniature toasts and arrange on a platter, or pass as hors d'oeuvre at your next party.
- Place all ingredients in a blender or food processor.
- Process until smooth.
- Refrigerate until ready to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|