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Salmon Pate‘Tis the season for entertaining. This appetizer is delicious and takes only minutes to prepare.



1 (213g can) Wild Pink or Red Salmon, drained, flaked (any skin and bones removed)
4 oz cream cheese, softened
1 tablespoon prepared white horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
Ground black pepper



  1. In a bowl, add salmon, cream cheese, horseradish, and lemon juice. Using a fork, mash together thoroughly. Add dill and mix well. Season with black pepper.
  2. Serve with toasted baguette slices, or your favourite crackers.

NOTE:  You can use flaked cooked salmon (approx. 1 to 1½ cups) in place of canned salmon, if you prefer.