Smoked Salmon Pate


  • 1 lb of thinly sliced smoked salmon
  • 1 cup heavy cream
  • grated rind and juice of 1 lemon
  • kosher salt and fresh cracked black pepper to taste
  • toasted French bread for serving
  • butter lettuce leaves for garnish
  • Line four small ramekins with plastic wrap.
  • Then line the ramekins with  1/4 of the smoked salmon to drape over the edges.
  • In a food processor, process the rest of the salmon with the cream, lemon rind, lemon juice, salt and pepper. Process until smooth.
  • Pack the salmon lined ramekins with the smoked salmon pate and wrap over the loose strips of salmon.
  • Cover with plastic wrap and chill in the refrigerator for 1 hour.
  • Garnish the plate with butter lettuce leaves.
  • To serve invert on to plates and serve with toasted French bread slices.




15 min


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