Low-Calorie Smoked Salmon Pate

Salmon pate with toast. Rob White/Photolibrary/Getty Images
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: Serves 8
Ratings

Smoked salmon pate is an elegant appetizer that is deceivingly simple to make--blend together all of the ingredients in a food processor and you are ready to go. 

Smoked salmon is fresh salmon that has undergone a smoking process, either by hot-smoking or cold-smoking. For this recipe, you want to use a cold-smoked salmon, which means it has been smoked at a low enough temperature so that it doesn't cook. Smoked salmon is offered in flat, air-tight packages and can have a few different names, the most common being Nova and Scottish. Just be sure you don't use Lox, which ​​are too salty for this recipe, or Gravlox, which have added spices.

Serve this smoked salmon pate alongside an assortment of crackers, or for a more impressive presentation, put a dollop of pate on individual miniature toasts and arrange on a platter, or pass as hors d'oeuvre at your next party.

What You'll Need

  • 6 oz. packaged smoked salmon
  • 6 oz. reduced-fat cream cheese, softened
  • 1 tsp fresh squeezed lemon juice
  • 1/4 tsp dried dill
  • Dash ground black pepper

How to Make It

  1. Place all ingredients in a blender or food processor.
  2. Process until smooth.
  3. Refrigerate until ready to serve.