Smoked Salmon Pate

  • Active Time 10m
  • Total Time 40m

Serves 8

Serve this pate and the Goat Cheese and Spanish Sweet Pepper Dip with assorted crackers or toasted bagel slices and crudités such as sliced carrots, celery, cucumber and jicama.


  • 6 tablespoons olive oil
  • 4 slices day-old French bread
  • 1 pound (4 sticks) butter, softened
  • 12 ounces smoked salmon
  • 1/2 cup finely chopped green onions
  • 2 tablespoons (or more) fresh lemon juice
  • 1 cup sour cream
  • Freshly ground black pepper
  • Assorted crackers or toasted bagel slices
  • Assorted crudités (such as sliced carrots, celery, cucumber and jicama)


Sprinkle oil all over bread. Break bread into pieces; transfer to food processor. Add butter, salmon, green onions and 2 tablespoons lemon juice. With motor running, add sour cream through feed tube and process until mixture is smooth. Season to taste with pepper and lemon juice. Scrape pate into small bowl. Cover and chill until cold.

DO AHEAD TIP: Pate can be made 2 days ahead. Keep refrigerated.

Serve dip with crackers or toasted bagel slices and crudités.

Recipe created exclusively for by Bruce Aidells, author of The Complete Meat Cookbook, and Bruce Aidells' Complete Sausage Book.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4621

nutrition information per serving

645 calories; 64g total fat; 147mg cholesterol; 432mg sodium; 9g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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