This soup is fantastic for springtime! Fresh with the flavors we’ve all been craving all winter long!
| Prep Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 (7 ounce) can salmon, drained, flaked and bones removed
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons grated onion
- 1 tablespoon chopped fresh parsley
- ½ cup chopped pecans (Optional)
Instructions
- In a medium bowl, mix together salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and pecans if desired. Refrigerate until serving. Serve with assorted crackers.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 173 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made no changes and, yes, we will make it again! Great spread for crackers or celery.
This was so simple!! however, I did add liquid smoke and doubled the horseradish, lemon juice and onion. I also added a dash of sea salt and pepper. I did roll it in pecans as suggested and it’s a great little appetizer. The salmon I used was from my own canned salmon which is good with nothing added. If I was making this for myself, I would have added capers as well, however it’s for a party, and some may not like capers as much as I do. I will make this again when time is limited, because it took 15 min to make
So delicious! Very salty but good for our tastes. Will definitely make this again.
Good recipe, added red pepper flakes instead of horseradish. I used salmon I smoked myself, it made the recipe even better.
This dish was a hit it was gone before I could chill it
I love this pate. This is the 3rd time I’ve made it. I did the adjustments as well. I used the packet of salmon instead of canned (so convenient), added dill and fresh chives (replaced onion) and sweet Spanish paprika. I also zested a little of the lemon into the mix. I made an error and added more liquid smoke than I meant to… but it didn’t hurt the recipe one bit. Served with crackers and capers on the side and also some good cayenne pepper for anyone who wanted a little heat. The only thing was the “roll into a ball with pecans and parsley” was no easy chore. You may want to just use a bowl or shape it with gloved hands. FYI – The pecans give it just a little bit of texture which takes it from yummy to extraordinary! I made 2 balls out of it for 2 different parties. Great!
Excellent recipe…definitely add the liquid smoke….a keeper….
Delicious! I also added liquid smoke: about 3/4 teaspoons.
This Salmon Pate was delightful! It has a great flavor that really makes this dish a crowd pleaser!
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.
I used this exact recipe, just used some smoked walleye. My husband loved it!
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.
I make this all the time and its always a hit! thank you
Took this to a potluck with various crackers. It was gone almost immediately. Definitely add the liquid smoke mentioned by others!!
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!
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.
Very nice spread. I would recommend placing all of the ingredients in a food processor to make the pate as smooth as possible.
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.
It taste great with toasted bread. I modified it a little bit. Instead of rolling the ball mixture into parsley and pecan, I added the parsley and walnut into the mixture. I also added less cream cheese, instead only put 4 tablespoon cream cheese.
I took this dip to a family Christmas get-together…it was a hit. My father n law “the chef” raved about it…a great compliment! I took the advice of other’s, and added liquid smoke and crushed red peppers. I used fat free cream cheese. I served this in a bread bowl…made a great presentation! Thanks for sharing!
Great recipe – so easy and huge hit. I added a touch of cayenne pepper to give it a little zip. And I used whipped cream cheese to give it a lighter texture