Salmon Pâté
- 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
- 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.
- 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.)
- 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.
salmon fillet, cream cheese, unsalted butter, lemon juice, salt, chives, cruditues
Taken from www.myrecipes.com/recipe/salmon-pate (may not work)