Smoked Salmon Shrimp Pate


  • 12 ounces SeaBear Smoked Salmon
  • 1 cup butter, softened & divided into 6 pieces
  • 1/2 teaspoon fresh lemon juice
  • 2 -3 drops Tabasco Sauce
  • 1 garlic clove, minced
  • 10 medium shrimp, cooked & shelled, or 1/2 cup small cooked shrimp
  • 3 tablespoons chopped roasted red pepper
  • 2 tablespoons small capers, drained
  • Parsley sprigs
  • Buttered toast rounds
  • Salt & freshly ground black pepper to taste


  1. In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth.
  2. Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned.
  3. Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours.
  4. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.

Serves 3 Cups.

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