Salmon Pate

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1cups
  • About This Recipe

    “Very simple to make and it will keep refrigerated up to 10 days!”


  • 1smallonion, peeled and quartered
  • 8ouncessoftened cream cheese
  • 1cansalmon, skinned and boned
  • 2 -3tablespoonslemon juice
  • 1tablespoonhorseradish
  • 2teaspoonsdill( seeds if possible)
  • 1/4 cupparsley
  • 1/2 teaspoonliquid smoke
  • 1teaspoonWorcestershire sauce, dash of tobasco also
  • salt and pepper
  • Directions

  • Mince onion in food processor.
  • Add remaining ingredients.
  • Blend with off/on turns then let run until smooth.
  • Refrigerate overnight.
  • Good with raw vegetables, crackers or Melba toast.
  • Can also shape and cover with parsley or chopped nuts.
  • Reviews

  • “I found this tasted more like hoseradish/onion then salmon and it did not have a pate consistancy, but it made a nice dip.”

  • “Simple to make, simply delicious & quite economical if you buy tinned salmon when its on sale! I used dill weed (all I had) and 3 tbsps of lemon juice – next time, I’ll cut back to 2 & increase the liquid smoke to a full teaspoon. Thanx Tebo!”