Zesty Smoked Salmon Pate

    6 hours 20 minutes

    This is a zesty, creamy smoked salmon dip, great for dinner parties. You can also used smoked tailor (bluefish) if you can find it.

    5 people made this

    Serves: 16 

    • 250g skinless, boneless smoked salmon
    • 250g cream cheese, softened
    • 1 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons prepared horseradish

    Preparation:20min  ›  Extra time:6hours chilling  ›  Ready in:6hours20min 

    1. Break up smoked salmon and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in Dijon mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

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    We always have smoked fish from our fishing friends, and I needed to use the smoked tuna. This is super simple, but is yummy. It is thick, so needs to be spread, not dipped. Try different crackers with it, as it changes the flavor. Good for a hearty protein appetizer.  -  19 Nov 2015  (Review from Allrecipes USA and Canada)