Salmon Pâté with Crostini
My son and I just visited New York. The first thing on our agenda was to get a proper bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.
Ingredients
- 1 Baguette sliced into 16 pieces diagonally
- ¼ cup 0live 0il
- 4 oz Cream Cheese room temperature
- 8 oz Smoked Salmon chopped
- 1 Shallot finely chopped
- 1 T Lemon Zest
- 2 T Lemon Juice
- ½ cup Greek Nonfat Yogurt
- 1 T Fresh Dill finely chopped
- Salt & Pepper
- Fresh Dill and Capers for Garnish
Instructions
- Preheat the oven to 425º F.
- Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.
- In the bowl of your food processor, add the cream cheese and pulse 2-3 times. Add the salmon, shallots, lemon zest, lemon juice, yogurt, and dill. Pulse a few time until combined and reached desired smoothness (I like my pâté a bit chunky). Season with salt and pepper.
- Place the salmon pâté in bowl, terrine, or mold, and place in refrigerator until chilled firm, about 3 hours.
- Remove ½ hour before serving. Decorate the top with dill and capers. Serve with crostini.
Notes
Tips & Tricks
– The differences between a mouse and a pâté are texture. A mouse is pureed smooth, where a pâté is a little chunky. So do as you prefer. – This pâté can be made 3 days is advance. – Serve the pâté with crostini, bagels, chips, or crackers. It is fantastic as a filling for tea sandwiches or if pureed smoothly can be used as a filling for stuffing cherry tomatoes or on top of cucumbers.
– The differences between a mouse and a pâté are texture. A mouse is pureed smooth, where a pâté is a little chunky. So do as you prefer. – This pâté can be made 3 days is advance. – Serve the pâté with crostini, bagels, chips, or crackers. It is fantastic as a filling for tea sandwiches or if pureed smoothly can be used as a filling for stuffing cherry tomatoes or on top of cucumbers.