SMOKED SALMON PATE (SALLYE)
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- 8 oz
- smoked salmon
- 8 oz
- cream cheese (room temperature)
- 2 tsp
- prpared white horseradish
- 1-1/2 tsp
- fresh lemon juice
- 2 Tbsp
- tiny capers, drained
1Bring cream cheese to room temperature, set aside
Measure out other ingredients and set aside
NOTES: You can use other kinds of smoked fish such as trout or bluefish if desired.
If you can't find the white horseradish, the red will work but it will color the paté since it is processed using beet juice
2Break the fish into chunks and place in food processor
Add the cream cheese to food processor; pulse fish and cheese together until blended.
Add the horseradish and lemon juice to fish mixture; and pulse until blended
Add the tabasco if desired; add the caper and continue pulsing until capers are well blended into the mixture.
3If not used immediately, store in fridge in a covered container. Will keep several days if kept refrigerated.
Bring back to room temperature before serving (for ease of spreading).