This is a spectacular presentation for a four-ingredient Smoked Salmon Pate recipe. Poke Belgian endive leaves into the mound of pate in circles so it looks like a beautiful flower. It's delicious too and I've been asked for the recipe many times, right at the buffet table.
When people ask for recipe suggestions for a party, any time of year, I always say GO BIG or go home! Pick a tried and true recipe you like then put some effort into making it look amazing. This recipe meets all the criteria.
Smoked Salmon vs Lox
Smoked salmon is sold in chunks and can be found anywhere you buy seafood. This is the kind of salmon you want to use for this pate recipe.
Lox is salmon that has been cured in a salt rub or brine and it is fabulous. The thin, delicate slices of lox are typically separated with paper and laid on cardboard. Lox is often served with bagels and cream cheese but is also used to make impressive appetizers. I use lox as a layer in my sushi pizza and I also like to serve it, rolled up to make a sort of rose, on top of potato latkes. With a dollop of creme fraiche and some fresh dill it's another stunning appetizer.
What Is Belgian Endive
Belgian endive is a prized winter vegetable grown without sunlight to achieve its' pale colour. When Belgian endive is available it can be found in the produce section, often in boxes covered with dark paper. Where I shop it seems to be available during the Christmas holidays.
Each endive has tightly packed leaves in a smooth, elongated shape that makes it ideal for dipping and scooping. Simply trim the end and gently separate the leaves. Wash and store it as you would any lettuce. The pale, bitter leaves have their own unique taste and can even be cooked. I've tried cooking it but I simply use up any leftover leaves by tossing them into a green salad.
Get The Tools
For big dishes you need big platters. I serve this appetizer on a beautiful flat platter and surround it with Belgian endive leaves. When you set this dish on a buffet table people notice.
Let me know in the comments below if you served this and if you loved it.
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Smoked Salmon Pate
- 1 can smoked salmon, skin removed (4 oz/115 g)
- 1 can red sockeye salmon, drained (220 g)
- ¼ cup butter, room temperature
- 125 grams cream cheese, room temperature
- 6 heads Belgian endive, trimmed and washed
- Blend all ingredients together in food processor until smooth.
- Pile pate in the middle of a large platter.
- Thoroughly dry Belgian endive. Separate large and small leaves. Push the large leaves into the pate in a circle around the outside edge of the pate. Push smaller leaves into pate to create another slightly smaller circle. Create a third outer circle. Place 3 or 5 of the tiniest leaves in the middle of the pate to look like the center of a flower.
- Cover with plastic wrap until ready to serve. Leave at room temperature for 30 minutes before serving.