Smoked salmon pate

A few years ago we went on a family trip to the mountains, and a relative brought out this wonderful smoked salmon "pate".

There's not actually any liver in it, so I guess you could just think of it as a fancier version of smoked salmon spread.
We can cheat a bit on the name.
Just for the sake of a really easy appetizer that sounds fancier than it is, right?

Living in the Pacific Northwest, we are known for our salmon.  
I always love to incorporate a bit of Northwest flavor in some form for Thanksgiving.
This spread is packed with flavor, is easy to put together, and even better when it's made the day before. 
No need to take up extra stove top or oven space for a yummy not-too-rich dish that family and friends can enjoy before the big feast.

My favorite way to eat this is with carrot sticks or Wheat Thins.

Ready?  
Here you go:

Smoked Salmon Pate

*1 package of smoked salmon
{make sure you take out any bones and remove the skin}
* 1/4 cup chopped dill pickle
* 1/2 tsp. celery salt
* 1/4 cup celery, chopped
* 1/4 cup mayonnaise
*2 T. fresh parsley- extra for garnish if you wish

Blend all ingredients together in a food processor.
Chill for one hour or more.
Serve with cut veggies or crackers.

Devour.


xo Denise

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