Salmon Pate
Salmon and cream cheese has a long history (lox); so, it was only a matter of time before they came together in a pate. It is one of my go to lunches for 2 or works great as an appetizer.
Salmon Pate
My grampa once said of the depression, “If you had a large can of salmon and cream you could serve 8 people dinner. Add potatoes and bread, alongside and you were ready for company.” Not sure this recipe would serve 8 as a meal but certainly makes lunch or appetizers all the better. Use Wild Sockeye Salmon, it really is worth it!
Ingredients
- 1 – 213 gram can salmon drained and cleaned of skin and bones, usual weight about 125 grams after
- ½ cup (115 gr) cream cheese
- ½ TBSP lemon juice
- ½ tsp. prepared horseradish
- 1/8 tsp. salt
- Garnish with parsley.
Instructions
- Debone and remove skin from salmon.
- Break up the salmon with your fingers, and place in bowl.
- Add remaining ingredients and blend with a fork until smooth.
- Serve immediately or refrigerate. Will keep refrigerated for 2 – 3 days.
- Serve with variety of flavors, such as olives and sweet bread and butter pickles, vegetables and crackers.
Notes
Because we serve Salmon Pate for lunch or as an appetizer, we pair it with white wine. Try an unoaked Chardonnay or a Pinot Gris.
Recently we had the pleasure of discovering a great, reasonably priced Prosecco! and it was perfect, golden yellow in color and flavourful.
We’ve paired with:
- Gray Monk Chardonnay
- Laughing Stock Pinot Gris
- Rust Pinot Gris
- Tinhorn Creek Chardonnay
- Botter Conegliano Valdobbia dene Prosecco Superiore