One of our friends invited us over for some holiday cheer and asked if I could bring my salmon pâté since this is going to be a pot luck hors d’oeuvre gathering. Holidays, entertainment, and pâté seem to go together. Although it’s usually thought of as something made with liver, salmon is a healthier option, tastes great, and the pâté itself is really quick and easy to make. I put it together the night before it’s going to be served, so it sets nicely. Just be sure to cover it gently in plastic wrap, so it doesn’t dry out.

Serves about 15-20 people

15 oz. canned sockeye salmon with bones, drained

1 – 8 oz package cream cheese

1 TBS lemon juice

1 tsp. white horseradish

1/4 tsp. salt

1/4 tsp. Tobasco

1/4 tsp Worcestershire sauce

1 tsp. finely grated onion

1 TBS chopped fresh parsley

1 TBS, chopped pecans

In a food processor, blend all ingredients except salmon and nuts, for 1 minute. Add salmon and blend for 2 minutes more. Stir in nuts. Pour into a pretty serving dish. The Pâté will set and become much more firm after a few hours in the fridge. Option: before serving, surround the pâté with curly parsley and thin lemon slices as garnish. Serve with crackers and fresh strips of fresh veggies (celery stick, carrot stick, etc.)

Option: Serve on crackers or bread rounds ( a baguette works nicely here)  from the start rather than on a platter. Top with thin strips of rolled up smoked salmon, or sprig of feathery dill, or sliver of green olive for a platter of  canapés.

Based on 15 servings, the salmon  pâté  itself provides 103 calories per person, and provides wonderful omega 3 and vitamin D content. It also provides 30% of calories from protein and a whopping 67% from fat, but most of it is omega 3, so it’s not as unhealthy as it may sound, and certainly better than most other pâtés. Use whole grain breads, crackers and some fresh veggies, and the fat content goes down by percentage of calories while adding fiber.

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