Unfortunately, my husband hates liver. It’s not that he doesn’t care for it, he absolutely loathes it. However sometimes you just feel like some crusty bread and paté. This is my solution. Smokey, briny and spreadable, this paté would be great for a special occasion, but is easy enough to make anytime. Hope you enjoy it – Sham Style!
2 tbsp finely chopped shallots
2 tsp olive oil
2 tbsp coarsely chopped chives
2 tbsp coarsely chopped dill
6-7 slices smoked salmon coarsely chopped
4 tbsp crème fraiche
1 tbsp lemon juice
1 tbsp capers
Sauté the shallots in olive oil on medium heat until they are translucent (avoid browning shallots). Set pan aside and allow to cool. Chop chives, dill and smoked salmon. Place chopped salmon, dill capers and chives in a food processor. Add shallots to food processor as well. Pulse until mixture is fully incorporated and somewhat chunky. Add crème fraiche and pulse to incorporate. Add lemon juice and pulse to incorporate. Mixture should resemble a course paté. Remove to serving dish and let chill for ½ hour or more. Paté can be refrigerated for up to one day. Garnish with dill and serve to toast points or crostini.
Written on my Microsoft Surface RT with purple backlit keyboard
All pictures taken with my Nokia Lumia 1020 Camera Phone