Smoked Salmon Pâté


Prep time20 minutes
Cooking time
Total time20 minutes


Simple to make and great with baguette or crackers or accompanying a salad.


cucumber (seeded, sliced into paper-thin rounds)
8 ounces
salmon (hot smoked)
8 ounces
cream cheese (softened)
4 ounces
crème fraîche
2 tablespoons
capers (drained)
2 tablespoons
dill, fresh (chopped)
lemon zest (of one lemon)
2 tablespoons
lemon juice
1 pinch
black pepper, ground


Line a 1-quart loaf pan with plastic wrap, leaving a few inches of overhang on each side of the pan. Arrange rows of fanned-out sliced cucumbers in the bottom and up the sides of the plastic-lined pan, reserving enough slices to cover the top of pâté. Remove the skin from the smoked salmon and roughly chop the flesh. In a food processor, blend all remaining ingredients except for the reserved cucumber slices. Carefully pour the pâté into the cucumber-lined pan and top with remaining cucumber slices to cover. Wrap the pâté with the overhanging plastic wrap and nest another loaf pan on top containing something heavy (like a couple of cans of beans) to weigh it down. Refrigerate for 6 hours or longer. Unwrap and gently turn out the pâté onto a serving dish.


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