Smoked Salmon Pate with Parsley Butter
Elevate your appetizer game with this luscious Smoked Salmon Pâté with Parsley Butter, a sophisticated yet effortless dish perfect for entertaining or a cozy night in. This creamy pâté combines rich smoked salmon, tangy cream cheese, and a bright touch of lemon juice, blended to silky perfection with a hint of Dijon mustard and garlic for depth. Topping it all off is a decadent homemade parsley butter, adding a herbaceous, buttery accent that pairs beautifully with the salmon. Ready in just 15 minutes with no cooking required, this visually stunning pâté is ideal for spreading on crackers or crusty bread. Garnish with fresh dill for a pop of color, and watch as this elegant appetizer becomes the highlight of your table. Perfect for dinner parties, holidays, or any occasion that calls for a touch of indulgence.
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Recipe Information
Ingredients
- 200 grams Smoked salmon
- 150 grams Cream cheese
- 150 grams Salted butter
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic clove
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh dill (optional, for garnish)
- 1 loaf or packet Crackers or crusty bread (for serving)
Instructions
1. Begin by preparing the parsley butter. Soften the salted butter at room temperature for about 10 minutes to make it easier to work with.
2. Finely chop the fresh parsley and mix it thoroughly into the softened butter. You can use a fork or small spatula to ensure even distribution. Once finished, transfer the parsley butter to a piece of plastic wrap, shape it into a small log or disc, and refrigerate for at least 20 minutes to firm up.
3. For the pate, roughly chop the smoked salmon and set aside.
4. In a food processor, combine the cream cheese, smoked salmon, lemon juice, Dijon mustard, grated garlic (using a microplane or small grater), and freshly ground black pepper.
5. Blend the mixture until smooth, pausing to scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
6. Taste the pate and adjust seasoning, if necessary, by adding more lemon juice or pepper to suit your preference.
7. Spoon the pate into a serving dish or onto a small platter. Smooth the top with a spatula and garnish with a sprinkling of fresh dill if desired.
8. Slice the chilled parsley butter into medallions and arrange them as a side accompaniment to the pate.
9. Serve the smoked salmon pate with crackers or slices of crusty bread for spreading. Enjoy immediately or refrigerate until ready to serve (it can be made up to one day in advance).
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 36.1 mcg | 180% | |
| Calcium | 297 mg | 23% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
