Smoked Salmon Pâté
*Makes 50 Servings
Prep: 20 min Chill: up to 24 hours
3 8oz packages cream cheese, cut up and softened
1 C mayonnaise
1/3 C sliced green onions
1/3 C snipped fresh parsley
¼ C Dijon-style mustard
1 ¼ lbs smoked salmon, skin removed and broken into chunks
fresh herbs (optional)
Crisp breads and crackers
Line 2 bowls with plastic wrap; set aside. Combine half of the cream cheese, half of the mayonnaise, half of the green onions, half of the parsley, and half of the mustard in a food processor bowl. Cover and process until smooth. With the processor running, add half of the salmon, a few chunks at a time; process until smooth. Pack salmon mixture into a prepared bowl. Repeat with the remaining cream cheese, mayonnaise, green onions, parsley, mustard, and salmon; pack into other bowl. Cover and chill up to 24 hours.
If you'd prefer a more casual presentation, serve the salmon mixture in one or two bowls or crocks rather than molding it.
To serve, unmold pate onto serving plates. Remove plastic wrap. Use a narrow spatula to swirl the surface. Garnish with fresh herbs, if desired. Serve with crisp breads and crackers.
Prep: 20 min Chill: up to 24 hours
3 8oz packages cream cheese, cut up and softened
1 C mayonnaise
1/3 C sliced green onions
1/3 C snipped fresh parsley
¼ C Dijon-style mustard
1 ¼ lbs smoked salmon, skin removed and broken into chunks
fresh herbs (optional)
Crisp breads and crackers
Line 2 bowls with plastic wrap; set aside. Combine half of the cream cheese, half of the mayonnaise, half of the green onions, half of the parsley, and half of the mustard in a food processor bowl. Cover and process until smooth. With the processor running, add half of the salmon, a few chunks at a time; process until smooth. Pack salmon mixture into a prepared bowl. Repeat with the remaining cream cheese, mayonnaise, green onions, parsley, mustard, and salmon; pack into other bowl. Cover and chill up to 24 hours.
If you'd prefer a more casual presentation, serve the salmon mixture in one or two bowls or crocks rather than molding it.
To serve, unmold pate onto serving plates. Remove plastic wrap. Use a narrow spatula to swirl the surface. Garnish with fresh herbs, if desired. Serve with crisp breads and crackers.