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Rich Macadamia Brie Smoked Salmon Pâté

Yield: Makes 8 servings


  • 1 lb. smoked salmon
  • 1 c. unsalted butter  
  • 1 pc. (8 oz. round or wedge) brie (rind on), softened
  • 4 tablespoons mayonnaise
  • 4 tablespoons fresh shallots, minced
  • 2 tablespoons fresh chives, minced
  • 1/3 c. Macadamia nuts, finely minced
  • 2 teaspoons fresh chervil, finely minced
  • 2 teaspoons fresh parsley, finely minced 
  • Tbsp. fresh squeezed lemon juice
  • 1/2 tsp. lemon zest
  • Freshly cracked pink peppercorn, to taste


  1. Flake smoked salmon into a large glass bowl. Melt butter in a large Le Creuset-style enamel pan over medium heat. As butter melts, cut or pinch off small pieces of brie approximately 1/2 to 1 inch in size and add to the melting butter a few pieces at a time, stirring to coat all sides of each piece until all the brie is added and the butter is completely melted. Watch pan carefully to assure butter does not begin to brown or get too hot, stirring frequently.
  2. Pour melted butter/brie chunk mixture over salmon and stir together to mix. Add remaining ingredients to the bowl and stir together until well blended. Pour pâté into a crock.
  3. Cover pâté crock with plastic wrap and refrigerate until firmed. To serve, bring pâté to room temperature until completely softened (about 2 to 3 hours). Serve with crackers, flatbread, wafers, crisps, French bread rounds or toasted crumpet wedges.

*You may wish to decorate the top of the pâté crock with fresh chervil/parsley leaves, lemon peel curls or ground nuts, as desired. If you’re a fresh herb lover feel free to substitute chervil for dill or any other favorite herb. Cilantro adds a cool refreshing flavor to the pâté and dill is earthy. Choose your herbs as desired. The pâté may be prepared and stored in refrigerator, covered in wrap, for up to a week in advance of using. Small melon ball scoop sizes of pate can be served on grilled fish and hot rice dishes as well.



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