Smoked Salmon Pâté
Prep time
Total time
  • 150 g smoked salmon
  • ¼ cup sour cream
  • 150 g cream cheese, softened
  • 2 tsp lemon juice
  • 2 tbsp butter, softened
  • 1½ tbsp fresh dill, chopped
  • pinch cayenne pepper (optional)
  • salt and pepper, to taste
  • additional smoked salmon and dill, for garnish
  1. Add all of the ingredients to a food processor and pulse until combined. For a smoother pâté, continue to pulse until the desired consistency is reached.
  2. Season to taste, then stir with a rubber spatula to incorporate the seasonings.
  3. Transfer to a small bowl and refrigerate until firm, about 1 hour.
  4. Serve cold with a side of crackers or chips.
To cover this pâté with sliced smoked salmon, place a sheet of plastic wrap into a ramekin. Then, add a thin layer of smoked salmon to the ramekin, covering the bottom and the sides. After adding the salmon, fill the ramekin with the pâté, cover, and refrigerate until firm, about 1 hour.

Just before serving, use the plastic wrap to pull the pâté out of the ramekin, flip, and place on a serving tray. Garnish with a sprig of dill.
Recipe by That Oven Feelin' at