Smoked Salmon Pâté with Dill
Smoked salmon pâté with dill is a luxurious and flavorful spread that combines the rich, smoky taste of salmon with the fresh, herbaceous notes of dill. It’s perfect for a quick and elegant appetizer, served with crackers, toast, or fresh vegetables.
Ingredients:
- 8 oz smoked salmon, roughly chopped
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh dill, finely chopped (plus more for garnish)
- 1-2 teaspoons capers, drained and chopped (optional)
- Salt and freshly ground black pepper, to taste
- Lemon slices, for garnish
- Crackers, toast, or fresh vegetables, for serving
Instructions:
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Prepare the Ingredients: Roughly chop the smoked salmon and set it aside. Make sure the cream cheese and butter are softened to room temperature for easier blending.
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Blend the Base: In a food processor, combine the cream cheese, butter, and sour cream or Greek yogurt. Blend until smooth and creamy.
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Add the Smoked Salmon: Add the chopped smoked salmon to the food processor. Pulse until the salmon is well incorporated into the mixture, leaving some texture for a more rustic pâté, or blend until completely smooth if you prefer a finer texture.
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Incorporate the Flavorings: Add the lemon juice, lemon zest (if using), chopped dill, and capers (if using). Pulse a few more times to combine. Taste and adjust seasoning with salt and freshly ground black pepper.
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Chill the Pâté: Transfer the pâté to a serving dish, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the pâté to firm up slightly.
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Serve: Garnish with additional fresh dill and lemon slices. Serve the smoked salmon pâté chilled with crackers, toast, or fresh vegetables.
Tips:
- Salmon Options: While hot-smoked salmon adds a rich, flaky texture, cold-smoked salmon (like lox) can also be used for a smoother, silkier pâté.
- Capers: The capers add a nice briny flavor that complements the smoked salmon, but they can be omitted if you prefer a milder taste.
- Texture: Adjust the texture to your liking by blending less for a chunkier pâté or more for a smoother consistency.
This smoked salmon pâté with dill is an elegant, flavorful spread that’s sure to be a hit at any gathering. Enjoy it with your favorite accompaniments!
