Description
This easy salmon pate is made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers, or baguette for a nice starter.
Ingredients
- 3 ½ cups smoked salmon, torn or cut into bite-sized pieces
- 6 (7 ounce) containers creme fraiche
- 3 tablespoons freshly squeezed lemon juice, or more to taste
- freshly ground black pepper to taste
- 2 sprigs fennel fronds
Instructions
- Combine smoked salmon
- creme fraiche
- lemon juice
- and a generous grinding of coarse black pepper in the food processor; blend until smooth.
- Spoon into a bowl
- adjust seasoning
- and chill for about 1 hour before serving. Garnish with fennel fronds.
Prep Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 6