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Smoked Salmon Pate

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A spectacular platter of Smoked Salmon Pate surrounded by Belgian endive leaves is perfect for any holiday party. For any special occasion I always say GO BIG! This pate takes only minutes to make in a food processor and is one of those recipes you can repeat off the top of your head when someone at the party asks you for it. Surround the pate with Belgian endive to create a sort of flower and people will take notice.

Lox vs Smoked Salmon

Lox is salmon that has been cured in a salt rub or brine. The slices are so thin and delicate that it is sold in packages with paper between each slice. Lox is often served with bagels and cream cheese but it also makes an impressive appetizer. I like to serve it on small potato latkes with a bit of crème fraiche or in a layered dish with rice called sushi pizza. To me lox is a special treat and shouldn’t be pureed to make pate.

Smoked salmon is just that, chunks of salmon that has been smoked. It can be bought in any store that sells seafood. It is most often sold with the skin on and this is the type of salmon you want for smoked salmon pate.

Belgian Endive for Smoked Salmon Pate

Belgian endive is a prized winter vegetable from the chicory family.  To achieve its’ pale colour endive is grown without sunlight. Look for it in the produce section,  covered with dark paper.

Each endive has tightly packed leaves in a smooth, elongated shape that makes it ideal for dipping and scooping. To clean endive trim the ends and gently separate the leaves. Wash and store it as you would any lettuce. The pale, bitter leaves can be served raw or cooked. Use up leftover endive leaves in any green salad.

Let me know in the comments below if you were happy with the look of your finished platter and if you got any compliments.


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


Blend all ingredients together in food processor until smooth.
Pile pate in the middle of a large platter.
Thoroughly dry Belgian endive. Separate large and small leaves. Push the large leaves into the pate in a circle around the outside edge. Push smaller leaves into pate to create another slightly smaller circle. Create a third circle if you have enough Belgian endive to do so. Place 3 or 5 of the tiniest leaves in the center of the pate to look like the center of a flower.
Alternately, pack pate into a serving dish, serve with crackers and/or raw vegetables.


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