Best Easy Salmon Pate Recipes

EASY SALMON PâTé

Easy Salmon Pâté image

Looking for seafood based appetizer recipe? Then check out this easy salmon pâté that can be served with crackers!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 2h15m

Yield 16

Number Of Ingredients 7

Ingredients

1 package (8 ounces) fat-free cream cheese, softened
1 can (14 3/4 ounces) red or pink salmon, drained and flaked
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh or 1/4 teaspoon dried dill weed
1 tablespoon Dijon mustard
2 tablespoons capers
Assorted crackers or pumpernickel cocktail bread, if desired

Steps:

Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

REALLY EASY AND GOOD SALMON PATE'

Really Easy and Good Salmon Pate' image

Serve this with crackers, and your guests will never want to leave, it is that good, and easy too! Plan ahead, this needs to be refrigerated overnight, so make a day ahead. Recipe can be doubled if desired. I have even used this pate to make party sandwiches... also it freezes very well.

Provided by Kittencalrecipezazz

Categories Spreads

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 (7 1/2 ounce) can red salmon, drained
1 1/2 tablespoons minced onions
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon rind
2 tablespoons mayonnaise
1/2 cup butter or 1/2 cup margarine, melted
1 1/2-2 tablespoons fresh dill or 1/4 teaspoon dried dill
salt and black pepper

Steps:

In a bowl, blend all ingredients until smooth.
Transfer to a glass bowl.
Cover and refrigerate overnight.

EASY SALMON PATE

Easy Salmon Pate image

This easy salmon pate is made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers, or baguette for a nice starter.

Provided by margaret_fullington

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

Ingredients

3 ½ cups smoked salmon, torn or cut into bite-sized pieces
6 (7 ounce) containers creme fraiche
3 tablespoons freshly squeezed lemon juice, or more to taste
freshly ground black pepper to taste
2 sprigs fennel fronds

Steps:

Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 804.2 calories, Carbohydrate 7.9 g, Cholesterol 301.8 mg, Fat 81.4 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 50.4 g, Sodium 694.4 mg, Sugar 7.3 g

STUNNING SALMON "PATE" APPETIZERS (EASY!)

Stunning Salmon

So, you'll need a very thin and long baguette, found at most of your chain supermarkets. I've been using these for years to make cute little appetizer bites. The key is what you put inside of them. Also, what I do to make this a really easy process, is bake them for about 2-5 mins just to get the outside crusty and the inside...

Provided by Allison Hazell

Categories Other Appetizers

Time 15m

Number Of Ingredients 9

Ingredients

1 long and thin french baguette
FOR SALMON PATE FILLING
1 pkg 8oz cream cheese
1 can(s) 6 oz pink salmon (skinless and boned) drained
1/4 c finely chopped onion ( or 1 tablespoon dried onions)
2 Tbsp chopped fresh parsley
about 1/2 of a lemon, juiced
3 Tbsp ketsup...excuse me here, i had no cocktail sauce or chile sauce in my pantry. it was fine!
1 tsp garlic powder

Steps:

1. heat the baguette just so that the outside is crispy and the inside is soft. About 2-3 mins in a preheated 350 oven. Cut the ends off of the baguette. Cut in half or quarters for easier filling. With a long seraded knife carve out the bread within the crust. (save for other things)Put the bread aside. Make your filling.
2. Mix the Salmon and the cream cheese together. A fork or your hands work best for this. As soon as it is well incorporated, add the next 5 ingredients and blend well with fork. This takes a while. You don't want the mixture too loose, or it will not slice well in the baguette.
3. Mix through mixture with a fork. The Ketsup just adds a little sweetness and makes it PINK, which is how we think of salmon! (Truth be told, I usually use shrimp Cocktail sauce, but had none in the house today. Cocktail sauce gives you the right flavors and a bit of heat with the horseradish!)However, if you don't have cocktail sauce, lemon, ketsup and a bit of cayenne, does the same thing.
4. Stuff the hollowed out baguette pieces, pushing down constantly, and checking the other end to see your progress! I find that a 1/2 tsp measuring spoon is a great tool for this. It's not as hard as it sounds!
5. Wrap the stuffed roles up tightly with plastic wrap and put into the refrigerator for at least two hours. They should cut nicely after that. Even better the next day. Slice into 1/2 inch slices and serve.