Salmon Pate

  • 1 lb. cream cheese, softened
  • 6 tbsp. butter, softened
  • Juice of ½ fresh lemon
  • 1 ½ lbs. smoked salmon
  • 1 small jar of capers, drained
Either by hand or with an electric mixer, whip cream cheese, butter and lemon juice together until light and fluffy.
Remove skin and brown fat (and any bones) from the salmon.
Crumble half of salmon into the cream cheese mixture and whip.
Gently fold the remaining salmon and capers into the cream cheese and salmon mixture.
Enjoy with crackers or on baguettes.
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