Smoked Salmon Pâté
Do you need an easy appetizer or light lunch that’s packed with flavor and looks so pretty? Not only is this pâte all that, it can be made a few days ahead, or even frozen for the day you just don’t have time to cook and you need a perfect dish. If you can’t find fresh dill, you can use parsley or cilantro. And sometimes I sprinkle a little chile powder on top for even more cuteness.
Ingredients (serves 8-10):
4 ounces cream cheese, softened
1/2 cup sour cream
zest of one lemon
1 1/2 teaspoons horseradish sauce
8 ounces cold-smoked salmon
2 teaspoons fresh dill, chopped
salt and pepper
10-15 Bagel Chips
Method: In a bowl mix the cream cheese, sour cream, lemon zest, and horseradish sauce together. You can use a mixer or food processor if you prefer. Chop 3/4 of the salmon into small pieces, reserving the remainder for garnish. Stir the chopped salmon and dill into the cream mixture. Add salt and pepper to taste, remembering that the salmon will be a bit salty already. Top the bagel chips with a mound of salmon cream mixture and top with a “curl” of reserved salmon.