Photo: Rob Howard

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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