Salmon Pate
Source:
| 1 lb salmon fillet, cooked | cut into chunks | mix, refrigerate 4+ hours | |
| 2 Tbsp unsalted butter, softened | mix | ||
| 1 medium shallot | mince | ||
| 1 lemon | zest, juice (2 tsp) | ||
| 4 Tbsp mayo | |||
| 2 Tbsp creme fraiche or sour cream | |||
| 1 Tbsp Dijon mustard | |||
| 1 Tbsp tarragon | mince | ||
| 1 Tbsp dill | |||
| 1 Tbsp capers | rince, dry, mince | ||
| 4 oz cold-smoked salmon | mince | ||
| salt and pepper to taste | |||