Smoked Salmon Pâté

Smoked Salmon Pâté

You might think we’d be the last ones to suggest putting Wildfish Smoked Salmon into a food processor, but you’d be incorrect. This easy smoked salmon pâté is one reason why. Keep some of this handy in the fridge for a quick lunch or simple hors d'oeuvres. You’ll be glad you did. You get not only the wild flavor of smoked Alaska salmon in a convenient form, but also the subtle, woodsy balance of mushrooms. In that sense, this could be considered a surf-and-turf pâté.

Serves 2-4


1 can Wildfish Cannery smoked salmon
5 Cremini mushrooms, sliced
3 tbsp butter
4 tbsp cream cheese
Black pepper to taste


Saute the sliced mushrooms gently in butter until tender. Allow to cool.

Drain the salmon, reserving the can broth. Pulse the salmon, mushrooms with pan butter, and cream cheese, and a dash or two of pepper in the food processor until smooth. You may wish to add a bit of the can broth for an even smoother texture, but you should taste the mixture frequently and be mindful of the seasoning. If you find that the mixture becomes too salty, you can add a dash or two of lemon juice, but don’t overpower it with lemon, and bear Step 4 in mind.

Chill the pâté in the refrigerator for several hours before serving. As it cools, the salt level will drop.

Spread on toastettes to resemble the tumultuous waves of the sea, and garnish with boat-shaped slivers of scallion to represent fleets of fishermen, hard at their perilous work.       



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