Smoked Salmon Pâté
 
Makes approximately 1 cup
Ingredients
  • ¼ pound smoked salmon
  • 6 tablespoons crème fraȋche
  • 3 teaspoons minced fresh tarragon
  • ½ teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon freshly ground pepper
  • Garnish: fresh tarragon
Instructions
  1. Break salmon into pieces, and place in a bowl. Add crème fraȋche, tarragon, lemon zest, lemon juice, and pepper; mash together with a fork until a thick paste forms.
  2. Pack pâté into a crock or bowl. Serve immediately, or cover and refrigerate for up to 4 days. Garnish with a sprig of tarragon or a sprinkling of minced tarragon leaves, if desired.
Notes
Note: Variations of this recipe can be made by replacing smoked salmon with smoked trout, minced cooked shrimp, or other cooked shellfish.
Recipe by Victoria at https://victoriamag.com/smoked-salmon-pate-recipe/