This savory Smoked Salmon Pâté from Georgeanne Brennan’s latest book, La Vie Rustic: Cooking & Living in the French Style, is delicious served with toast or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.
Smoked Salmon Pâté
Makes approximately 1 cup
- ¼ pound smoked salmon
- 6 tablespoons crème fraȋche
- 3 teaspoons minced fresh tarragon
- ½ teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon freshly ground pepper
- Garnish: fresh tarragon
- Break salmon into pieces, and place in a bowl. Add crème fraȋche, tarragon, lemon zest, lemon juice, and pepper; mash together with a fork until a thick paste forms.
- Pack pâté into a crock or bowl. Serve immediately, or cover and refrigerate for up to 4 days. Garnish with a sprig of tarragon or a sprinkling of minced tarragon leaves, if desired.
Note: Variations of this recipe can be made by replacing smoked salmon with smoked trout, minced cooked shrimp, or other cooked shellfish.
Read more about acclaimed chef Georgeanne Brennan in “To Provence, with Love” on page 57 of the July/August 2018 issue of Victoria magazine, and purchase a signed copy of her latest cookbook, La Vie Rustic: Cooking and Living in the French Style, in our online shop.