There’s something magical about a working river. It’s the romance of watching towering ocean going ships heading to exotic destinations. The pure delight of the skill of a tug boat captain shepherding enormous log rafts down the river. The small fishing boats heavily laden with the days salmon catch.
It’s a short walk from our home to the longest river in British Columbia – the Fraser River. This river is considered the world’s greatest salmon source. Hot-smoked salmon is a Pacific North-West specialty. It is hot-smoked salmon one should use in hot dishes such as scrambled eggs, quiche, hash and so on. It’s pronounced flavour holds it own beautifully with other ingredients. Using it in a recipe that normally calls for cold-smoked tives salmon pate another whole level of incredible flavour.
This recipe is easy and quick to make and presents beautifully. Serve it with crackers or thin slices of rye bread.
| HOT-SMOKED SALMON PATE | Print |
- 8 oz. hot-smoked salmon cut into small pieces
- 8 oz. cream cheese room temperature
- 2 oz unsalted butter room temperature
- A generous ¼ cup finely chopped fresh dill
- A generous teaspoon freshly ground black pepper
- 2 tbs fresh lemon juice - or more to taste
- 1 tsp. Worcestershire sauce
- ¼ tsp kosher salt - to taste
- ¼ cup finely chopped red onions
- ¼ cup capers drained
- In food processor mix cream cheese, butter, dill, black pepper, lemon juice, Worcestershire sauce, salt until creamy and well combined.
- Add smoked small pieces and pulse just until combined
- Mold into serving bowl, cover with plastic wrap and refrigerate for at least two hours.
- Serve edged with red onions and capers.
