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Smoked salmon pate
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 200g smoked salmon
  • 120g creme fraiche
  • 100g European-style butter, at room temperature
  • 6 sage leaves
Instructions:
  • In a food processor, pulse smoked salmon until finely chopped. Add creme fraiche and 75g of butter; pulse until just combined. Season with salt and pepper to taste.
  • In a small saucepan over high heat, melt the rest of the butter until it turns foamy and develops a nutty aroma. Stir in the sage leaves and take the saucepan off the heat.
  • Divide the pate evenly into two 1/2 cup (125ml) serving dishes. Garnish with crispy sage leaves and a light butter drizzle. Enjoy with epi loaves (refer to related recipe).

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