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Smoked Salmon Pate

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A spectacular platter of Smoked Salmon Pate surrounded by Belgian endive leaves is perfect for any holiday party. For special occasions I always say GO BIG!

This four ingredient pate takes only minutes to make in a food processor so you can spend a little extra time on the presentation. I think that extra time is well worth it.



For big dishes you need big platters, or at least one of them. For this pate I serve it on a beautiful flat platter and surround it with Belgian endive leaves to create a sort of flower. When you set this dish on a buffet table people will notice.

A platter of smoked salmon pate with belgain endive leaves poked into the pate in and around it.
Smoked Salmon Pate -photo credit Jim Little

Lox vs Smoked Salmon

Lox is salmon that has been cured in a salt rub or brine. It is a special treat and shouldn’t be pureed to make pate. The slices are thin and delicate, typically separate with paper and laid on cardboard. Lox is often served with bagels and cream cheese but it can also be used to make impressive appetizers. I love small potato latkes topped with a dollop of crème fraiche and a piece of lox rolled up to look like a rose. I also use lox layered in my sushi pizza

Squares of gluten free smoked salmon sushi pizza
Gluten Free Smoked Salmon Sushi Pizza -photo credit Jim Little

Ordinary smoked salmon is sold in chunks and can be found anywhere you buy seafood. This is the kind of salmon you want to make smoked salmon pate.

Belgian Endive for Smoked Salmon Pate

Belgian endive is a prized winter vegetable grown without sunlight to achieve its’ pale colour. When Belgian endive is available it can be found in the produce section, often in boxes covered with dark paper.

Each endive has tightly packed leaves in a smooth, elongated shape that makes it ideal for dipping and scooping. Simply trim the end and gently separate the leaves. Wash and store it as you would any lettuce. The pale, bitter leaves have their own unique taste and can even be cooked. I use up the leftover leaves tossed with other greens in a salad.

Let me know in the comments below if you were happy with the look of your finished platter.


4 oz (115g) smoked salmon, skin removed
220g can red sockeye salmon, drained
¼ cup butter, room temperature
125 g cream cheese, room temperature
6 heads Belgian endive, trimmed and washed


Blend all ingredients together in food processor until smooth.
Pile pate in the middle of a large platter.
Thoroughly dry Belgian endive. Separate large and small leaves. Push the large leaves into the pate in a circle around the outside edge. Push smaller leaves into pate to create another slightly smaller circle. Create a third circle if you have enough Belgian endive to do so. Place 3 or 5 of the tiniest leaves in the center of the pate to look like the center of a flower.
Alternately, pack pate into a serving dish, serve with crackers and/or raw vegetables.

