Nan's Smoked Salmon Paté with Chives and Dill

From Nannette's kitchen comes this easy to make,
but utterly delicious, smoked salmon paté

Mar 25, 2018

INGREDIENTS:

  • 8 oz creme cheese
  • 1/3 cup sour creme
  • 1/4 lb smoked salmon, cut into 1 inch slices
  • 1-2 tbsp lemon juice to taste
  • 1/8 cup chopped chives (can substitute with 1 tbsp dried chives)
  • 1/4 tsp dried dill weed

METHOD

In a mixer or food processor, beat creme cheese and sour creme until light and fluffy. Add salmon and lemon juice and briefly continue mixing until everything is nicely incorporated..but not so much that the salmon has become pureed. Lastly, add the chives and dill.

The Mold: Find a nice 1 qt bowl or mold and cut a piece of plastic wrap that is twice the size of the mold and line the bowl with the first part of the plastic wrap. Transfer the salmon/creme mixture into the bowl on top of the plastic wrap, then overlap the top of the bowl with the reainder.Refrigerate for at least an hour.

When ready to serve, invert the mold onto a serving dish or platter. You'll notice that the plastic wrap makes this a very easy chore. You can garnish with chives or fresh parsely ...and lemon slices

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CHEF's NOTES:

  • This can be made well ahead of time..even the day before.
 
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