Shrimp Cheese Pate

Four ingredients beaten together until smooth. Tiny Danish shrimp, a soft cheese like cream cheese or Camembert, a teaspoon of sherry or cognac, and freshly ground pepper. That’s the whole recipe.

The charm is in its simplicity. The shrimp provide briny, sweet seafood flavor. The cheese adds body and richness. The sherry (or Madeira, or cognac) brings a warm, rounded boozy note that lifts everything. Beat the mixture until very smooth so it spreads easily on toast rounds or cucumber slices without falling apart.

This is Scandinavian-style appetizer entertaining at its most elegant and effortless. Stuff it into hollowed-out radishes or pipe it onto celery sticks for a cocktail party snack that looks like it took far more effort than it did.

Kitchen Tips

• Use room temperature cheese. Cold cheese won’t beat smooth and you’ll end up with lumps.
• Drain the shrimp thoroughly. Excess liquid from the jar thins the pate and makes it weep on crackers.
• Beat until genuinely smooth. A food processor or hand mixer makes this faster, but a fork and some elbow grease works too.
• Taste before adding salt. The shrimp and cheese both bring sodium. You likely won’t need extra.

Variations

• Dill accent: Stir in 1 teaspoon chopped fresh dill for a classic Scandinavian herb pairing.
• Smoked salmon version: Replace the shrimp with 4 ounces of smoked salmon and use cream cheese. Skip the sherry and add lemon juice instead.
• Spicy twist: Add a pinch of cayenne or a few drops of hot sauce for a pate with a gentle kick.