The fish used in this recipe is hot-smoked, so it flakes like roasted salmon.
Makes 8 Servings
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
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.