The secret to the special taste of this salmon pate is the horseradish and essence of onion in it.
I love using leftover salmon, when we have had a barbecue or roasted a piece of salmon. The seasoning that I have used for the original recipe flavours the pate in a yummy way!
Salmon Pate
Print recipeIngredients
- 1 can sockeye salmon (or leftover salmon, from a salmon roast)
- 1 Pkg (250 gm) cream cheese (at room temperature. If the cream cheese is just out of the fridge, put it ina microwavable container and microwave it for 1 minute at 20% power.)
- 1 Tbsp lemon juice
- 2 Tsp grated onion
- 1 1/2 Tsp horseradish (or to taste)
- Chopped parsley (as garnish)
Directions
| Rinse salmon in can under cold water and drain to remove the oil or vegetable broth. Then flake the salmon, removing the skin and bones. Combine the salmon with all the ingredients except the parsley. Mix thoroughly. Place in a serving bowl and top with the parsley. | |
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Chill well before serving with crackers. It also makes a very tasty salmon, lettuce or cucumber sandwich. | |