Smoked salmon pâté with cream cheese, one of the quick easy party appetizers everybody loves. Delicious, and so simple, yet so delicate.
I do like all kind of pâtés, from vegetable ones to fish, chicken, pork and so on and l remember being gutted that l could not have pâté when l was pregnant. So for 9 long months l had to say good by to it with a broken heart. But it was so worth it tough, l’ve got the most amazing baby in the whole wide world.
Salmon is by far my favourite fish and tend to eat it quite often, also check out my Smoked salon party canapes or Pasta salad with salmon. I bought ready-made smoked salmon pâté on several occasions, but always though there was something missing, it either tasted a bit too fishy, or felt quite heavy or creamy.
So l decided to give it a try myself, after all, that’s the beauty of home-made food, you decide what goes in and adjust everything according to your taste. Not to mention that it’s ready in literally 1 minute, the time it takes to put all ingredients in the food processor and blitz everything together.
Throwing a party and not quite sure what starter to choose? Or maybe planning a romantic dinner for two? I’ve got you covered with this smoked salmon pâté. It looks fancy and can be served either with bread, baguette, bread sticks or crackers.
I used full-fat Philadelphia cream cheese, but you can go for the lighter version if you like. I’ve noticed though that, whenever l use full fat diary products in my cooking, the food not only tastes better, but it also have a creamier texture. The quantities listed below serve two, so just double up the ingredients if you need to make more.
Smoked salmon pâté with cream cheese, one of the quick easy party appetizers everybody loves.
- 100 g smoked salmon (3 oz)
- 100 g full-fat Philadelphia cream cheese (3 oz)
- lemon juice from 1/4 lemon
- 1 tsp chopped fresh dill
- 1/2 green onion
- black pepper to taste
Chop the spring onion and dill really finely and add them to a food processor together with the cream cheese and smoked salmon.
Blitz for about 30 seconds to 1 minute, depending on how smooth you like the texture.
Add the lemon juice and season with black pepper to taste.
Transfer to a bowl and refrigerate until it's ready to be used.