1 lb. salmon fillet
1/4 c. white wine
1/2 c. unsalted butter, softened (no substitutions)
1/4 lb. smoked salmon, chopped
2 T lemon juice
3/4 t. ground pepper
Combine salmon fillet with wine and enough water to just cover in a skillet. Bring to boil, reduce heat and simmer 5 minutes. Let stand 30 minutes. Drain and flake salmon; discard skin and bones. Process butter in food processor until creamy. Add smoked salmon, juice and pepper; pulse to combine. Add cooked salmon and pulse just until combined. Taste and add salt if needed. Pack into small crocks or decorative containers. Cover and refrigerate up to 2 days or freeze up to 2 weeks. Garnish with dill if desired.
(Makes 2 1/2 cups)
Smoked Salmon pate recipe is published in our May, 1995 Menu Minder.
You may like to try these other appetizer recipes below: