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A platter with smoked salmon pate surrounded by Belgain endive leaves to look like a flower.

Smoked Salmon Pate

This spectacular Smoked Salmon Pate surrounded by Belgian endive is perfect for any celebration. Guaranteed someone will ask for the recipe!
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Course: Appetizer
Cuisine: Canadian
Keyword: smoked salmon pate
Servings: 12 people
Author: Cinde Little

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

For a quick and casual presentation pack the pate into a serving dish, serve with crackers and/or raw vegetables.