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Smoked Salmon Pate

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Active Time:  10 Minutes
Total Time:  40 Minutes
  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.
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)
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 by Bruce Aidells, author of The Complete Meat Cookboo, and the newly released Bruce Aidells' Complete Sausage Book.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Break-Fast or Brunch Buffet
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 645
Fat. Total: 64g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 432mg
% Cal. from Fat: 89%
Cholesterol: 147mg
Protein: 10g
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