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Smoked salmon and cream cheese pâté
If you’re not going to use all the smoked salmon and cream cheese pâté at once, keep the mixture in the fridge in a tightly covered container. Use within two days.
Course
Appetizer
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
cups
Author
Connie Veneracion
Ingredients
250
grams
smoked salmon
(use cold smoked salmon, not hot smoked) thawed
250
grams
cream cheese
(at room temperature) cut into small cubes
2
tablespoons
finely chopped dill
2
tablespoons
finely sliced scallions
¾
teaspoon
lemon pepper seasoning
¼
cup
Japanese mayo
1
tablespoon
calamansi juice
or lime or lemom juice
Instructions
Hand chop the smoked salmon or puree in a food processor, depending on how smooth or chunky you want your pâté.
Place the smoked salmon in a large bowl, and add the cream cheese, dill, scallions and lemon and pepper seasoning.
Mix everything together making sure that no chunks of cream cheese remain.
Stir in the Japanese mayo and calamansi juice until fully blended.
Taste. Add more lemon and pepper seasoning or calamansi juice, or both.
Transfer to a tightly covered container and keep in the fridge until needed.