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Makes about 1 1/2 cups; 8 servings
Leo Gong; Dan Becker

How to Make It

Step 1

Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until soft but not browned, about 3 minutes. Let cool slightly.

Step 2

Scrape onion into a food processor and add hot- and cold-smoked salmon. Pulse mixture until fish is coarsely chopped. (Do not overblend, or mixture will become pasty.)

Step 3

Scrape into a medium bowl and gently stir in crème fraîche, chives, and lemon juice. Season to taste with pepper.

Step 4

Note: Nutritional analysis is per 3-Tbsp. serving.

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