Recipes for Smoked Salmon Pâté

This creamy pate is easy to make and looks beautiful when served with crackers, toasted baguette pieces, or a mixed salad.

Ingredients

1 English or equivalent variety of seedless cucumber, cut into rounds with a paper-thin slice

Hot-smoked salmon, 8 ounces

8 ounces softened cream cheese

Creme fraiche, 4 ounces

2 teaspoons of drained capers

2 teaspoons freshly chopped dill

1 lemon’s zest

Lemon juice, two teaspoons

a pinch of black pepper, ground

Preparation
Plastic wrap should be used to line a 1-quart loaf pan, leaving a few inches of excess on either side of the pan. In the bottom and along the edges of the pan lined with plastic, arrange rows of cucumber slices that are spread out, saving some slices for the pâté’s top.
The fish should have the skin off and the meat coarsely chopped. Blend all ingredients, excluding the cucumber slices you’ve set aside, in a food processor. Cover with the remaining cucumber slices.

Wrap the pâté in the excess plastic wrap, then place another loaf pan on top of it with some weight in it (such as a few cans of beans) to weigh it down. For at least six hours, refrigerate. Turn the pâté out onto a serving plate after carefully unwrapping it.
Serving Recommendation
This smooth pate is easy to prepare and looks beautiful when served with crackers or toasted baguette slices as an appetizer or with a mixed greens or grain salad and vinaigrette for a quick meal. If preferred, use crème fraiche for sour cream.

Nutritional Details
13 g of fat, 158 calories, 40 mg of cholesterol, 344 mg of sodium, 3 g of carbohydrates, 6 g of fiber, and 6 g of protein.