Ingredients for Salmon Pate Ala Villani
- Canned Salmon
- 8 ounces cream cheese (softened)
- 1/2 teaspoon liquid smoke
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 cup finely chopped onion (or 6 finely chopped green onions)
- 1/2 teaspoon salt
- Fresh Parsley
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How to Make Salmon Pate Ala Villani
- In a medium mixing bowl, combine 1 (14.75 ounce) can of salmon, drained, 8 ounces cream cheese (softened), 1/2 teaspoon liquid smoke, 2 tablespoons fresh lemon juice, 1/4 teaspoon Tabasco sauce, 1/4 cup finely chopped onion (or 6 finely chopped green onions), and 1/2 teaspoon salt.
- Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Taste and adjust seasonings as needed. Add more lemon juice for extra zing, salt for more savoriness, or Tabasco for a spicier kick.
- Transfer the mixture to a small, airtight bowl. Cover and refrigerate for at least 1 hour, or preferably longer, to allow flavors to meld and the pâté to firm up.
- Once chilled, gently roll the salmon mixture into a smooth ball.
- Coat the ball evenly in 1/4 cup finely chopped fresh parsley.
- Transfer the parsley-coated pâté ball to a serving plate.
- Serve with an assortment of crackers, crostini, or potato chips.
- Refrigerate any leftover pâté in an airtight container. It will keep for 2-3 days.
- For an even richer flavor, use freshly cooked, flaked salmon (about 1 1/2 cups) instead of canned salmon.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
16g
Carbs
0g
