Salmon Paté

Submitted by Leslie in Texas

"I have had this many times at a local restaurant, Rotisserie for Beef and Bird, where it is their signature complimentary appetizer. It's an easy, yet impressive appetizer to make and disappears very quickly! Printed in a local paper's food section for a recipe quest answer. Cook time is chill time."

 

• Ready In: 2hrs 20mins
• Ingredients: 8
• Yields: 1 pate
• Serves: 10-12

ingredients

• 16 ounces cream cheese, softened to room temperature
• 1⁄2 cup unsalted butter, at room temperature
• 8 ounces smoked salmon (chopped or ground)
• 2 garlic cloves, crushed
• 3 ounces dry sherry
• 4 tablespoons minced green onions, tops and bottoms or 4 tablespoons chives
• 2 teaspoons celery salt
• melba toast or rye bread, slices

directions

1. Combine cream cheese and butter in a mixing bowl and cream lightly.
2. Add salmon, garlic, sherry, green onions or chives and celery salt; blend well.
3. Transfer mixture into serving dish, cover, and refrigerate at least 2 hours at allow flavors to blend.
4. Serve with Melba toast or thinly sliced rye bread.

Reviews

[Bob Crouch]

I made this for an hors d'oeuvre for Christmas dinner. The color is beautiful. I followed the recipe exactly, and it turned out wonderful. I made it a day ahead, and the flavors really blended. I would caution with the celery salt as the smoked salmon can be pretty salty at the get go. Maybe add a little celery salt and taste as you go. Very good stuff. Made my socks roll!