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.
{ 2 comments… read them below or add one }
Burren Smoked Salmon 11.09.07 at 1:37 pm
Hello Jen
We’ve not shortage of salmon over here in Ireland!
I tried your recipe 2 weekends ago with local brown bread and my 7 dinner party guests loved it so well done!
We’ve also got a few recipes here in case you might like to try them?
http://www.burrensmokehouse.ie/smokehouse/section.asp?s=30
God bless
Karin Funke
domestika 11.09.07 at 1:49 pm
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!