Wednesday, May 12, 2010

Salmon Pate Appetizer

Several years ago Foxtrot Freddie and I went on a second honeymoon to Napa Valley. Oh my, what a delightful time, having wine, cheese and fresh baked bread on a blanket along the parkway. We stayed at a dreamy little B&B overlooking the vineyards in the valley below. I remember the day after traveling from misty San Francisco and arriving at this hypnotic place, being greeted by the hostess with wine and wonderful salmon pate appetizers and an invitation to relax on the front porch in rocking chairs. We sat there and sipped and munched, just breathing in the fragrance and beauty of wine country.
I asked the hostess for the recipe for the salmon pate and I am sharing that with you today. It's yummy and so easy!

Salmon Pate
1-14 ounce can of salmon (rinse, de-bone and take off all skin and gray meat)
1-8 ounce package of cream cheese
1 teaspoon of Liquid Smoke
2 teaspoons of finely minced onion
2 teaspoons of finely minced fresh parsley

I use my hand mixer to blend the cream cheese until smooth. Beat in the salmon. Add the remaining ingredients and mix in. Now you have a choice. Either place the pate in a bowl and chill, garnishing with parsely or roll into a ball and roll in freshly chopped parsely and serve as a "cheeseball". Serve with whole grain crackers.

1 comment:

Mama said...

Wow, this looks like an excellent recipe. I'm going to try it this weekend. Thanks, Jene.