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 |