Smoked Salmon and Herb Pâté

225g (8oz) Smoked Salmon
50g (2oz) Unsalted Butter
50g (2oz) Cream Cheese
3 tbsp Chives
2 tbsp Shallot
1 tbsp Tarragon
2 tsp Lemon Juice
Dill
Salt and Pepper

Chop the smoked salmon.
Finely chop the shallot, snip the chives and chop the tarragon.
Bring the butter and cream cheese to room temperature.
Blend all of the ingredients together well, seasoning to taste.
Place into a serving dish or individual ramekins.
Chill.
Serve at room temperature, garnished with a few dill fronds.
Serve with toasted brown bread, crackers, bread sticks or whatever you prefer.
Chef Note: When chopping the smoked salmon, you can decide to chop very finely or not depending on how 'rustic' you wish it to be.

Serves: 4-6

FishRecipes

Smoked Salmon and Herb Pâté

Fish
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