Suggested wine: Alsatian or Oregon pinot gris
The salmon used in this recipe is hot-smoked salmon, often
labeled “alder-smoked.” Delicious and readily available, this salmon has a
firmer texture and more pronounced flavor than cured or cold-smoked salmon such
as lox. Don’t substitute lox; the texture of the pâté would be completely
different.
MAKES ABOUT 2 CUPS, SERVES 8 TO 10 AS AN APPETIZER
- 1 pound alder-smoked salmon, skin and pin bones removed
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- ½ cup finely diced celery
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons minced fresh dill
- 3 tablespoons fresh lemon juice
- ½ teaspoon freshly ground pepper
- ¼ teaspoon kosher salt
Place the salmon in a large bowl and use a fork to flake it
into very fine shreds. Add the butter and, using the fork, work the butter into
the salmon until well blended. Add the celery, capers, dill, lemon juice,
pepper, and salt. Mix gently to combine. Taste and adjust the seasoning.
Transfer to a serving bowl. Serve immediately.
COOK’S NOTES
Serve this dip with crostini, pita chips, bagel chips, or
lavosh. • This dip can be prepared up to 2 days in advance. Cover and
refrigerate. Remove from the refrigerator 20 minutes before
serving.
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