Smoked Salmon Pâté with Chives
This is the Smoked Salmon Pâté with Chives recipe.
- Prep: 15 min
- Refrigeration: 1 h - 12 h
Ingredients
- 4 large custard dishes
- Olive oil
- 11 oz (330 g) smoked salmon sliced
- 1/2 cup (125 mL) 35 % cream
- 2 tbsp (30 mL) chopped fresh chives
- Salt and pepper to taste
- Juice of 1/2 lemon
- Juice of 1 lime
- 1 can (10 oz/284 mL) small shrimp drained
- White onion finely chopped
- Capers drained
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Preparation
Oil custard dishes well. Line bottom and sides of dishes with slices of smoked salmon, leaving a 1-inch (2.5 cm) border sticking out. Set aside.
Purée together remaining smoked salmon, cream and chives in food processor until smooth. Season to taste with salt and pepper. Stir in lemon and lime juice. Pour salmon mixture in bowl and stir in shrimp.
Fill lined custard dishes with mixture and fold in smoked salmon border over mixture. Cover with plastic wrap and chill for at least 1 hour, and preferably for 12 hours.
Invert dishes on serving plates, running a small knife around the edges, if needed. It can be useful to reheat the bottom of the custard dishes in a bowl of hot water before using the knife. Sprinkle with capers and chopped white onion.
Serve with crudités (raw vegetables) and toasted pumpernickel bread.
