Smoked Salmon Pâté with Dill

Why This Is Strictly Keto

Smoked salmon, cream cheese, lemon and dill are all whole, low-carb ingredients. There is no flour or filler, and it is served on cucumber and endive instead of crackers or toast.

Ingredients

• 8 oz full-fat cream cheese, softened
• 4 oz smoked salmon, roughly chopped
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh dill, plus sprigs for garnish
• 1 tablespoon fresh lemon juice, plus 1 teaspoon zest
• 1 tablespoon capers, drained and chopped
• Freshly ground black pepper, to taste
• To serve: cucumber rounds, endive leaves, celery sticks, lemon wedges

Instructions

1. Blend the base: Beat the cream cheese, sour cream, lemon juice and zest in a bowl (or pulse in a food processor) until smooth.

2. Add the salmon: Add the smoked salmon and pulse or fold until it is broken up but still has some texture.

3. Fold in the herbs: Stir in the dill, capers and a generous grind of black pepper. Taste — smoked salmon is salty, so you may not need extra salt.

4. Chill: Spoon into a serving dish and chill for at least 30 minutes so the flavors meld.

5. Serve: Garnish with dill sprigs and serve with cucumber rounds, endive leaves and lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• Use a mild cold-smoked salmon; trimmings are cheaper and work perfectly here.
• Keeps for up to 3 days in the fridge in a covered container.
• For a smoother spread, blend everything in a food processor for 20 seconds.