Smoked salmon and cream cheese pâté
A chunky spread that be served as a dip or slathered on bread or crackers, this smoked salmon and cream cheese spread can be made ahead, in bulk, and kept in the fridge for a day or two.
Servings 3 cups
Ingredients
- 400 grams smoked salmon (14 oz)
- 250 grams cream cheese (8.8 oz) softened to room temperature
- ¼ cup finely sliced scallions
- ¼ cup chopped celery
- 1 bell pepper roasted, deseeded and chopped
- 2 heaping tablespoons mayonnaise
- 1 to 2 teaspoons lime juice or lemon juice
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Mince the smoked salmon.
- Put the salmon, cream cheese, scallions, celery and bell pepper in a mixing bowl.
- Fold until of uniform consistency.
- Add the mayonnaise and stir until the mixture feels a little lighter.
- Start adding salt and pepper.
- When you’re happy with the saltiness of the mixture, start adding lime or lemon juice. A little at a time, stirring after each addition. Then, taste. Add more if you want a more pronounced contrast.
- Scoop with a teaspoon and drop on crackers. Or use a piping bag for a cleaner look. Or spread on breads, toasted or not, and take a big bite.
