Salmon Pâté

7 ingredients
3 steps

Ingredients

  • 8 ounces salmon fillet, skin removed
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 1/4 cup finely chopped chives
  • Assorted crudites

Directions

  1. 1
    Place salmon fillet in pan and just cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from pan and cool completely on a plate, about 30 minutes.
  2. 2
    Place salmon in food processor and pulse briefly. Add cream cheese, butter and lemon juice; puree until smooth. Season with salt and pepper. Transfer to a bowl, cover and chill for 30 minutes. (Can be made to this point the day before.)
  3. 3
    Spoon pate into piping bag with star nozzle and pipe onto vegetables or crackers; sprinkle with chopped chives. Or spoon it into a serving bowl and serve with crudites.

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