My dear friend and neighbor, Bonnie Hildebrandt, gave me this tasty recipe for salmon pate. Like me, she modifies recipes to suit her taste. This is the result of our individual modifications. It’s a good use for leftover salmon, too.
This recipe requires a food processor. When I make it at home with a full-size food processor, I make a double batch. I have a small 4-cup food processor in the motorhome, which makes enough for 4 people. The pate will keep in the refrigerator for several days, maybe even longer, but we’ve never managed to keep any around for more than a few days to know for sure.
If you have less (or more) than 4 ounces of salmon, use an equal amount of cream cheese (or as close as you can get by guessing if you don’t have a scale). Adjust the other ingredients accordingly, but exact measurements don’t seem to be critical.
Preparation time: 10 minutes Total time: 10 minutes
- 4-cup food processor
- Grater (or use a knife to finely chop onion)
- 4 ounces (or heaping 1/2 cup) smoked salmon (or any cooked salmon)
- 4 ounces cream cheese (regular or low-fat)
- 1 tsp prepared horseradish
- 1/2 tbsp lemon juice
- 2 tsp grated or finely diced onion
- 1 tbsp fresh parsley, chopped (1 tsp dried parsley also works; it’s just not as pretty)
- 1/2 tsp capers
- 1/4 tsp liquid smoke (if you don’t use smoked salmon)
- Crackers for serving (my favorite gluten-free crackers are Crunchmaster Multi-Grain and Milton’s Baked Crispy Sea Salt Crackers)
Put everything into a food processor, blend until smooth. Transfer pate to a serving dish. Refrigerate until ready to serve with crackers.