Description
This smoked salmon pâté is a creamy, flavorful spread perfect for appetizers, breakfast, or brunch. Blended with cream cheese, horseradish, and fresh lemon, it’s quick to make and pairs beautifully with crackers, bread, or vegetable sticks.
Ingredients
Scale
- 200 g smoked salmon
- 100 g cream cheese
- 1 lemon, whole zest and half juice
- 2 tsp horseradish sauce
- Salt and pepper, to taste
Instructions
- Place the smoked salmon and cream cheese in a food processor or blender.
- Add the lemon zest, half of the lemon juice, and horseradish sauce.
- Blend until smooth and creamy, scraping down the sides as needed.
- Season with salt and pepper to taste, and blend briefly to combine.
- Transfer the pâté to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Serve with crackers, toast, or vegetable sticks as desired.
Notes
- Use high-quality smoked salmon for the best flavor.
- Adjust horseradish to your preferred level of heat.
- Can be made a day ahead and stored in the fridge for up to 2 days.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
Nutrition
- Serving Size: 50 g
- Calories: 120
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 25mg
Keywords: smoked salmon pâté, salmon spread, appetizer, creamy dip, brunch recipe