Smoked Salmon Pate


  • 1 tbs canola oil1/4 cup unsalted butter softened
  • 1/4 cup unsalted butter softened
  • 1/2 lb smoked salmon, minced
  • 3 and 1/2 tbs whipping cream
  • 1 tbs lemon juice
  • pinch nutmeg
  • pinch of white pepper
  • pinch of kosher salt
  • Crackers and crusty bread for serving
  • Beat the oil and butter together until the butter is smooth.
  • Slowly beat in the minced fish until the mixture thickens.
  • Mix in the cream, lemon juice and nutmeg.
  • Season to taste with the pepper and salt.
  • Pour the pate into greased ramekins or a small dish and chill covered in the refrigerator for about a hour before serving.

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