1 baguette, sliced into 16 pieces diagonally
¼ c olive oil
4 oz. cream cheese, room temperature
8 oz. smoked salmon, chopped
1 shallot, finely chopped
1 T lemon zest
2 T lemon juice
½ cup Greek nonfat yogurt
1T fresh dill finely chopped
salt & pepper
fresh dill and capers for garnish
1. Preheat the oven to 425º F.
2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.
3. In the bowl of your food processor, add the cream cheese and pulse 2-3 times. Add the salmon, shallots, lemon zest, lemon juice, yogurt, and dill. Pulse a few time until combined and reached desired smoothness (I like my pâté a bit chunky). Season with salt and pepper. Place the salmon pâté in bowl, terrine, or mold, and place in refrigerator until chilled firm, about 3 hours.
4. Remove ½ hour before serving. Decorate the top with dill and capers. Serve with crostini.
Tips & Tricks
• The differences between a mouse and a pâté are texture. A mouse is pureed smooth, where a pâté is a little chunky. So do as you prefer.
• This pâté can be made 3 days is advance.
• Serve the pâté with crostini, bagels, chips, or crackers. It is fantastic as a filling for tea sandwiches or if pureed smoothly can be used as a filling for stuffing cherry tomatoes or on top of cucumbers.