Smoked Salmon Pate (sallye) Recipe

No Photo

Have you made this?

 Share your own photo!


sallye bates


A really good appetizer served with toast points, crackers, croutons or crutités

☆☆☆☆☆ 0 votes
15 Min
No-Cook or Other


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).

About this Recipe

Course/Dish: Dips, Seafood Appetizers
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy