Smoked Salmon Pate Jun 13, 2017 16:50:24 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Sylvia on Jun 13, 2017 16:50:24 GMT -6 Smoked Salmon Pate (serves 4 to 6)9 1/2 ozs/300g of (Scottish preferably) smoked salmon 4 ozs/125g unsalted butter 1 small onion peeled and finely chopped 2 teaspoons of lemon juice 1 teaspoon French mustard 2 tablespoons of cream 1/2 teaspoon tabasco 1 teaspoon drained capersParsley Place all the ingredients in a food processor. Process until smooth then spoon into a serving dish. Chill overnight until firm and serve with a sprinkling of parsley, and toast or crusty bread. This will keep in the refrigerator for at least 4 days, melt a tbls of butter and pour over the top of the pate and it will keep for 2 weeks.I skipped the Tabasco (not one of hubby's favourites) and replaced with a tsp of hot horseradish, used English Mustard, also doubled up the capers. Delicious on toasted sourdough bread[.