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Salmon Pâté

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 10 mins
Cook time 5 mins
Chill time 1 hr
Yield Serves 8
Serve homemade salmon pâté with an array of crudités at your next party.


  • 8 ounces salmon fillet, skin removed
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 1/4 cup finely chopped chives
  • Assorted crudités

Nutrition Information

  • calories 456
  • fat 18 g
  • satfat 7 g
  • protein 14 g
  • carbohydrate 61 g
  • fiber 4 g
  • cholesterol 51 mg
  • sodium 657 mg

How to Make It

  1. Place salmon fillet in pan and just cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from pan and cool completely on a plate, about 30 minutes.

  2. Place salmon in food processor and pulse briefly. Add cream cheese, butter and lemon juice; puree until smooth. Season with salt and pepper. Transfer to a bowl, cover and chill for 30 minutes. (Can be made to this point the day before.)

  3. Spoon pâté into piping bag with star nozzle and pipe onto vegetables or crackers; sprinkle with chopped chives. Or spoon it into a serving bowl and serve with crudités.