A spectacular platter of Smoked Salmon Pate surrounded by Belgian endive leaves is perfect for any holiday party. For special occasions I always say GO BIG!
This four ingredient pate takes only minutes to make in a food processor so you can spend a little extra time on the presentation. I think that extra time is well worth it.
This post may contain affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
For big dishes you need big platters, or at least one of them. For this pate I serve it on a beautiful flat platter and surround it with Belgian endive leaves to create a sort of flower. When you set this dish on a buffet table people will notice.
Lox is salmon that has been cured in a salt rub or brine. It is a special treat and shouldn’t be pureed to make pate. The slices are thin and delicate, typically separate with paper and laid on cardboard. Lox is often served with bagels and cream cheese but it can also be used to make impressive appetizers. I love small potato latkes topped with a dollop of crème fraiche and a piece of lox rolled up to look like a rose. I also use lox layered in my sushi pizza.
Ordinary smoked salmon is sold in chunks and can be found anywhere you buy seafood. This is the kind of salmon you want to make smoked salmon pate.
Belgian endive is a prized winter vegetable grown without sunlight to achieve its’ pale colour. When Belgian endive is available it can be found in the produce section, often in boxes covered with dark paper.
Each endive has tightly packed leaves in a smooth, elongated shape that makes it ideal for dipping and scooping. Simply trim the end and gently separate the leaves. Wash and store it as you would any lettuce. The pale, bitter leaves have their own unique taste and can even be cooked. I use up the leftover leaves tossed with other greens in a salad.
Let me know in the comments below if you were happy with the look of your finished platter.
|4 oz (115g) smoked salmon, skin removed|
|220g can red sockeye salmon, drained|
|¼ cup butter, room temperature|
|125 g cream cheese, room temperature|
|6 heads Belgian endive, trimmed and washed|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.