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Smoked salmon pate

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Ingredients for 4 servings:

  • 100 g smoked salmon
  • 100 g cream cheese (cream cheese)
  • 1 tbsp lemon juice
  • 1 tbsp chives, chopped
  • 1 tbsp Dill, chopped
  • Black pepper, freshly ground

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

Cut the salmon into strips, blend in a blender with the cream cheese, lemon juice, and herbs until smooth, season with pepper, transfer to a bowl, and refrigerate for 15 to 20 minutes (or longer, of course, so it’s great to prepare ahead). Garnish with dill sprigs and serve. This is easy to make and tastes great with pumpernickel or whole-grain bread wedges. It’s a hit at parties for me.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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