Smoked Salmon Pâté
Serves 15-18
This classic recipe can be halved for a smaller crowd. It’s elegant, requires no cooking, and can be made the day before.
Ingredients #
- 1 1/4 lbs smoked salmon
- 3 sticks (1 1/2 c) softened butter
- 1 tbsp fresh lemon juice, or to taste
- 1/3 c heavy cream
- A pinch of allspice
- 1/8 tsp cayenne
- Tabasco sauce to taste
- Toast points or crackers to serve
Instructions #
In a food processor fitted with the standard blade, blend the salmon in 2 batches with the butter, lemon juice and cream until the mixture is smooth, transferring it to a bowl when blended. Stir in the cayenne and drops of Tabasco sauce. Taste and add lemon juice or Tabasco to correct seasoning.
Line a pate mold or loaf pan with plastic wrap, spread the salmon mixture in the mold. Cover tightly with plastic and chill for at least 8 hours. Dip the mold into hot water, invert a platter over it, and invert the pate onto the platter. Unmold and remove the plastic wrap.
Cut the pate into 1/2-inch slices. Serve the pate with toast points or crackers.