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Smoked Salmon Pate

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  Serves 8

Serve this pate and the Goat Cheese and Spanish Sweet Pepper Dip with assorted crackers or toasted bagel slices and crudites such as sliced carrots, celery, cucumber and jicama.

RECIPE INGREDIENTS

6 tablespoons olive oil

4 slices day old French bread

1 pound (4 sticks) butter, softened

12 ounces smoked salmon

1/2 cup finely chopped green onions

2 tablespoons (or more) fresh lemon juice

1 cup sour cream

Freshly ground black pepper

Assorted crackers or toasted bagel slices

Assorted crudites (such as sliced carrots, celery, cucumber and jicama)

DIRECTIONS

Sprinkle oil all over bread. Break bread into pieces; transfer to food processor. Add butter, salmon, green onions and 2 tablespoons lemon juice. With motor running, add sour cream through feed tube and process until mixture is smooth. Season to taste with pepper and lemon juice. Scrape pate into small bowl. Cover and chill until cold.

DO AHEAD TIP: Pate can be made 2 days ahead. Keep refrigerated.

Serve dip with crackers or toasted bagel slices and crudites.

Recipes created exclusively for Cooking.com by Bruce Aidells, author of The Complete Meat Cookboo, and the newly released Bruce Aidells' Complete Sausage Book.

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: Serves 8

Calories:

645

Fat. Total:

64g

Fiber:

Carbohydrates, Total:

Sodium:

432mg

% Cal. from Fat:

89%

Cholesterol:

147mg

Protein:

10g

Recipe error? Contact customer service.

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