Ingredients for Smoked Salmon Pate
- 1/2 cup (1 stick) unsalted butter
- Smoked Salmon
- Double Cream
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Thinly sliced cucumber for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Salmon Pate? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Salmon Pate
- Melt 1/2 cup (1 stick) of unsalted butter in a small saucepan over low heat. Remove from heat and let cool slightly.
- Place 8 ounces of smoked salmon fillets in a food processor.
- With the food processor running, gradually add the cooled butter until a smooth paste forms.
- Transfer the salmon mixture to a bowl. Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of heavy cream. Season generously with salt and freshly ground black pepper to taste.
- Line a small dish with plastic wrap, leaving some overhang on the sides. Spoon the pâté into the dish, pressing it down evenly. Cover with the overhanging plastic wrap and refrigerate for at least 30-40 minutes, or until firm.
- Remove the pâté from the refrigerator 30 minutes before serving to allow it to soften slightly.
- Carefully invert the pâté onto a serving plate, peeling off the plastic wrap. Garnish with a ring of thinly sliced cucumber.
- Serve with homemade melba toast (recipes #24802 or #40247 recommended).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
0g
Fat
91g
Carbs
0g