Smoked Salmon Pâté

Salmon in a Clear Stream
Michael S. Quinton 

Pâtés are snacks up-graded a notch.  I love pâté as an appetizer or as a snack at a party.  Bill loves liver pâté, especially the duck liver pâté made by our local butcher.  I go more for the pâtés including salmon, vegetables, smoked fish and cheese.

Pâté is a mixture of ground meat and fat minced into a spreadable paste.  There are many additions, such as:  wine, herbs, vegetables and spices.  The French and Belgian cooks bake pâté in a crust as a loaf or pie.  

This Smoked Salmon Pâté recipe is out of a cookbook that I picked up in Springfield, KY on a recent visit.  Not only does it contain a lot of wonderful recipes, it also is filled with interesting history about Washington County, KY; going back to the days of Abraham Lincoln.

Smoked Salmon Pâté is a delicious savory appetizer!  It improves with setting so it can be made a day ahead of time easily.  It is mouthwatering on crackers; however, it also makes an excellent luncheon spread for a sandwich.  It’s delicious!

Smoked Salmon Pâté


1 pound can salmon
1 (8 ounce) package cream cheese
2 tablespoons grated or finely chopped onion
1/8 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon pepper or dash of Tabasco
1 tablespoon prepared horseradish
Chopped pecans


Drain salmon and remove skin and bones.  Flake and combine with next 7 ingredients.  Chill several hours.  Garnish with chopped nuts, parsley or paprika.  Serve with crackers.

A great pâté for your Super Bowl party!


  1. Oh my, this must be delicious. I am printing it up and maybe, I can get to it today or tomorrow.


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