Salmon Pate

By norsegal8

This delicate pate of fresh salmon is best served in a pretty terrine. To serve, scoop out the pate with a wooden paddle and spread on croutons, crackers or thin slices of French bread.

Ingredients

• 1/2 pound fresh salmon, skinned and boned
• 2 tablespoons butter
• 1/2 pound cooked smoked salmon, skinned and boned (not cured salmon, gravlax or lox)
• 1 cup heavy cream
• 3 tablespoons chopped fresh dill

Preparation

Step 1

In a heavy skillet, over low heat, saute the fresh salmon in the butter, just until cooked through, about 10 minutes. Chill.

Crumble the smoked salmon into the work bowl of a food processor fitted with the steel blade. Process until pureed. With the motor still running, add the cream. Add the cooked, chilled salmon and process until smooth. Blend in half the dill. Turn into a serving dish or tureen. Sprinkle with the remaining dill.

Chill and serve.