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.
Preparation Time
5 mins
Total Time
5 mins
Calories
804 Calories
Recipe Instructions
Step 1
Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
Step 2
Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.
Ingredients
freshly ground black pepper to taste
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
