Ingredients
Units
Scale
- 14 oz smoked salmon slices
- 1/3 cup heavy cream
- 1/3 cup cream cheese, softened
- finely grated rind of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill, plus extra sprigs for garnish
- salt and ground black pepper, to taste
Instructions
- Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use some of the smoked salmon to line the ramekins, cutting the fish into strips long enough to overlap the edges.
- Place the remaining smoked salmon, heavy cream, cream cheese, lemon rind, lemon juice, and chopped dill in a food processor. Process in short bursts until the mixture is just smooth, being careful not to over-process as this can cause the pâté to become too thick and affect the texture.
- Taste the mixture and season with salt and ground black pepper as needed. Adjust the lemon juice according to the oiliness of the salmon and your taste preference.
- Spoon the pâté mixture into the prepared ramekins. Fold over the hanging strips of smoked salmon to completely cover the pâté. Cover and chill for at least 30 minutes to set.
- To serve, turn out the pâtés from the moulds, peel off the plastic wrap, and garnish with fresh dill sprigs and extra strips of smoked salmon if desired.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chill
- Cuisine: French
Nutrition
- Calories: 140
- Sodium: 392 mg
- Fat: 10.7 g
- Carbohydrates: 1 g
- Protein: 9.5 g
- Cholesterol: 12 mg