smoked salmon pate
Photo: Rob Howard
The fish used in this recipe is hot-smoked, so it flakes like roasted salmon.


Makes 8 Servings

Ingredients


  • 3/4 pound hot-smoked salmon fillet, skin discarded, flaked into small pieces
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup finely chopped fresh dill
  • 1 Tbsp. lemon juice
  • 1 tsp. ground black pepper
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt, or to taste
  • 1/4 cup minced red onion
  • 1/4 cup capers, drained
  • Crackers, for serving

Directions

Active time: 20 minutes
Total time: 2 1/2 hours, including chilling


In a large bowl, mix salmon, cream cheese, dill, lemon juice, pepper, Worcestershire, and salt. Line a small serving bowl or dish with plastic wrap and spoon in pâté, pressing down firmly and smoothing the top. Cover and chill until somewhat firm, about 2 hours.

To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with onion and capers and serve with crackers.

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