There is nothing better than an easy recipe with a spectacular presentation. This 4-ingredient Smoked Salmon Pate is a recipe that people ask for right at the buffet table. I'm happy to share it with them and remind them it's naturally gluten free.
When I'm thinking of impressive appetizers I lean toward ones I've made before and know I love. This recipe roundup of holiday appetizers are my favourites and I've been making them all for decades.
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Ingredients
When people ask for easy appetizer recipes this is at the top of my list. I can't count the times people have asked for this recipe, standing right at the buffet table. It's only four ingredients and I've just made it so I can always tell them off the top of my head.
- smoked salmon - Sold in chunks, fresh or frozen, anywhere you buy seafood. This is not lox.
- canned red sockeye salmon - This is the most expensive salmon when you're looking at all the canned salmon. It is the best and what makes this dip so delicious.
- butter and cream cheese - Don't use light or low-fat cream cheese. The creamy richness of these two ingredients are a must.
- Belgian endive - These look like mini heads of lettuce and are perfect for scooping up the pate. They have a slightly bitter taste that goes well with the richness of the dip.
See recipe card for exact amounts.
Smoked Salmon vs Lox
Lox is not the same as smoked salmon and is not what you want for this recipe. Rather than being smoked, lox is cured in a salt rub or brine. The thin, delicate slices of lox are typically separated with paper and laid on cardboard. We love it on bagels with cream cheese, layered in sushi pizza or as the finishing touch on blini pancakes as an appetizer.
Instructions for using endive
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. A classic French dish is Belgian Endive and Ham Gratin but I just use up the leftover leaves by slicing and adding to any green salad.
Presentation - Push endive leaves into the pate in circles starting at the edge of the mound of pate. Work out filling in the spaces until it looks like a beautiful flower. Save a few tiny leaves to poke in the center for the finishing touch.
Get The Tools
For big dishes you need big platters. I serve this appetizer on a beautiful glass platter and surround it with Belgian endive leaves. When you set this dish on a buffet table people will notice.
Top Tip for Party Appetizers
Go Big or Go Home! When you're taking food to a party, or deciding the one dish you're making for a potluck, I say Go Big or Go Home! Chose a tried-and-true recipe, put your effort into the presentation and it's sure to be a hit.
4-Ingredient Smoked Salmon Pate
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Frequently Asked Questions
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. It is more readily available during the Christmas holiday season.
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