Ernie’s smoked salmon paté

by Susan Kane-Doyle | July 31, 2014
Ernie's smoked salmon paté

My husband, Tom, loves to smoke meat and fish. This recipe turns smoked salmon into a great party dish. Ernie, the person who created this recipe, was a real character. Some would say the life of the party. He had the biggest heart, an even bigger smile, and a fantastic recipe.


  • 7 1/2 oz. smoked salmon. You can used canned I prefer St. Jean’s (
  • 8. oz cream cheese
  • 1 to 1 1/2 tbsp. lemon juice
  • 1 to 1 1/2 tbsp. onion, finely chopped
  • 1 to 1 1/2 tbsp. horseradish. I prefer hot.
  • 1/8 tsp. salt
  • Freshly ground pepper, to taste

Break up salmon well, then mix with cream cheese, lemon juice, onion, and horseradish. Garnish with chopped parsley, if desired. Let sit for at least 1 hour in the fridge to let the flavours mingle. Serve with crackers or chips.

First published in the June issue of Ontario OUT OF DOORS.

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