This is the spectacular platter of Smoked Salmon Pate surrounded with Belgian endive leaves that people ask me to bring to Potluck events. It’s a simple 4-ingredient recipe and it is definitely delicious, but I think it’s the presentation that makes everyone say WOW!
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 the effort to make it look amazing.
PIN for later…
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
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 make this smoked salmon 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 this is another stunning appetizer.
Belgian Endive for Smoked Salmon Pate
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.
More Recipes – Holiday Appetizers
|4 oz (115g) smoked salmon, skin removed|
|220g can red sockeye salmon, drained|
|¼ cup butter, room temperature|
|125 g 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. Push smaller leaves into pate to create another slightly smaller circle. Create a third circle if you have enough Belgian endive to do so. Place 3 or 5 of the tiniest leaves in the center of the pate to look like the center of a flower.
- Alternately, pack pate into a serving dish, serve with crackers and/or raw vegetables.