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10-Minute Creamy Smoked Salmon Pâté
Rich, savory, and impossibly smooth, this smoked salmon spread elevates any brunch table or appetizer board. You'll blend smoky fish with rich mascarpone, fresh dill, and a bright hit of lemon juice until it reaches a luxurious consistency. It's fantastic smeared over toasted bagels or crisp crackers. For a cozy twist, try spreading it thickly on sourdough and broiling it until bubbly to serve alongside your favorite winter soup.
Equipment
- Food processor
Ingredients
- 8 ounces smoked salmon
- 8 ounces mascarpone or cream cheese
- 2 tablespoons minced fresh dill
- 1 tablespoon capers, for garnish
Instructions
- 1Place the smoked salmon, mascarpone or cream cheese, fresh dill, the juice of half a lemon, and a dash of white pepper in the bowl of a food processor. Pulse until the mixture is completely smooth and well blended.
- 2Transfer the spread into a serving bowl and cover it tightly with plastic wrap. Refrigerate for 30 minutes. The chilling time lets the flavors meld and helps the mascarpone firm up for better spreading.
- 3Garnish the chilled pâté with capers and the zest of half a lemon right before serving.
Notes
- Serving tip: Spread on a thick slice of sourdough and broil for two minutes or until bubbly for a warm, comforting side to hearty soups.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Swap: If you don't have mascarpone, full-fat cream cheese works perfectly as a substitute.
Recipe Details
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