Smoked Tuna Pate
Submitted by ErikaL
Smoky, creamy tuna pate blended with cream cheese, mayo, lemon and a bite of red onion. No cooking needed. Spread it on crusty bread or serve in ramekins for an effortless appetizer.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
30 minSometimes the best recipes are the ones that barely need a recipe at all.
Smoked tuna, cream cheese, a squeeze of lemon and a whirl in the food processor. That’s it. You’ve got a silky, smoky pate with real depth of flavor and just enough red onion folded in for a sharp little crunch.
Spread it thick on sliced baguette, pile it into ramekins for a fancy first course, or just set it out with crackers and let your guests go at it.
Twenty minutes from fridge to table, zero time at the stove.
Variations
- Swap in smoked mackerel or smoked salmon for a different flavor profile.
- Add a teaspoon of capers or a pinch of smoked paprika for extra punch.
- Stir in fresh dill or chives for a bright, herby twist.
Kitchen Tips
- Let the cream cheese soften fully before blending. Cold cream cheese makes a lumpy pate.
- Fold the red onion in by hand after processing so it keeps its texture instead of disappearing into the mix.
Ingredients
Directions
Any number of smoked fish can be used in this simple recipe.
Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread.
Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor.
Process until smooth and season to taste with salt and pepper.
Transfer the mixture to a serving bowl and fold in the red onion.
Cover and chill the pate until ready to serve.
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