I mentioned my recipe for salmon paté, a few days ago, when I was complaining (okay, okay, gloating) about a sudden suffeit of smoked salmon. For all the hungry hordes who’ve been clamouring for that recipe, here you go — and it couldn’t be easier:

Smoked Salmon Paté

Purée until well blended and smooth:
1/2 lb. smoked salmon
1 small onion
1 package (250g or 8 oz.) cream cheese
1/4 cup mayonnaise
2 tsp lemon juice
2 tsp horseradish
1 tsp Worcestershire sauce
a few sprigs of fresh parsley

I’ve yet to find a paté or dip recipe that my friends like any better than this one. Here’s the secret: don’t skip the horseradish!!! If you don’t have any horseradish in your pantry, just take yourself right out and get some — it makes all the difference in the world.

This Post Has 4 Comments

  1. Anne

    About the horseradish: is the refrigerated, already grated kind what you meant, or do I need to find and grate fresh? Fresh horseradish is quite hard to find here in regular grocery stores.

  2. linda

    You were absolutely right about the horseradish! Everyone loved this salmon pate on our camping trip–young–17 year-old high school guy–old, and in-between. Thank you so muchfor the recipe. Will make it for a bridal breakfast.

  3. domestika

    Mmm, thanks so much Karin!
    I’m already making plans for that recipe where you’ve arranged hot salmon on colcannon (we make colcannon here in the Maritimes, too — must be all the Irish immigration to this region in the 1800s, bringing the recipes along), lovely with the colourful stirfry on the side!

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