Reviewed: Feb. 14, 2012

This Salmon Pate was delightful! It has a great flavor that really makes this dish a crowd pleaser!

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Reviewed: Dec. 22, 2011

Fantastic recipe! Some people use liquid smoke with the recipe, I prefer smoked paprika. It gives it a beautiful pink color like smoked salmon. I have made this every Christmas for three years and it is always a huge hit. I serve with tomato slices and capers on mini bagels or toasts.

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JADEPUNKCHICK

Reviewed: Oct. 20, 2011

I used this exact recipe, just used some smoked walleye. My husband loved it!

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Sara L

Cooking Level: Intermediate

Home Town: Beulah, North Dakota, USA

Living In: Mandan, North Dakota, USA

Reviewed: Apr. 25, 2011

I made a double recipe the other day. I looked at the insane amount of pate in the dish and was expecting to throw at least 1/2 of it away since I expect our three kids (4, 7, 8) to turn their collective noses up. NOT SO. The kids devoured it! I made the recipe as shown but added 1 tsp of liquid smoke (remember, doubled the recipe). I'll add more next time. I also used a food processor.

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jeepaholic

Cooking Level: Expert

Reviewed: Oct. 3, 2010

I make this all the time and its always a hit! thank you

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4 users found this review helpful

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Deanna

Cooking Level: Beginning

Reviewed: Jul. 31, 2010

Took this to a potluck with various crackers. It was gone almost immediately. Definitely add the liquid smoke mentioned by others!!

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Montanamom

Reviewed: Nov. 25, 2009

EXCELLENT recipe, very similar to Philadelphia's vesion of salmon cream cheese. I took the advice of others as well and used liquid smoke and crushed red pepper, parsley for garnish only. No nuts. Served it on a bed of fresh dill branches and lemon slices, and voila! Thank you!

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Lisa

Reviewed: Nov. 30, 2008

Made this alongside a venison liver pate for Thanksgiving appetizers and it was very well received. Did not roll into a ball, just added parsley and pecans to the mixture and served in a bowl with crackers. Very good, and I'm going to try the leftovers in an omelette just for kicks. Will make again.

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rosyshell

Reviewed: Apr. 8, 2008

Very nice spread. I would recommend placing all of the ingredients in a food processor to make the pate as smooth as possible.

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18 users found this review helpful

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jensenly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: Dec. 30, 2007

I tried rolling it in parsley, but it had not chilled enough. I just ended up sprinkling the parsley on top for garnish. I thought that it tasted fantastic but will probably add something next time to give it a little bit of spice as I think that will enhance the flavor.

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3 users found this review helpful