Smoked salmon pate with herb toasts

(Food styling/Tony Rosenfeld; Photo by Wenda Maeda/Globe Staff)
By Tony Rosenfeld
Globe Correspondent / December 31, 2008
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Serves 6


3/4 cup sour cream
4 ounces cream cheese, at room temperature
4 ounces hot-smoked salmon, skinned and flaked
Juice of 1/2 lemon, or to taste
1/2 teaspoon black pepper, or to taste
Generous dash hot sauce, or to taste
Salt, to taste
1. In a bowl, combine the sour cream, cream cheese, smoked salmon, lemon juice, black pepper, hot sauce, and salt.

2. Taste for seasoning and add more lemon juice, pepper, hot sauce, and salt, if you like. Pack the pate into a bowl, cover with plastic wrap and refrigerate.


1/2 baguette (about 1/2 pound), cut into 1/4-inch thick rounds
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1. Set the oven at 375 degrees. Set the baguette rounds on a rimmed baking sheet. Using a pastry brush, dab them with oil and sprinkle with thyme and salt.

2. Bake the toasts for 8 minutes or until they brown lightly. Cool to room temperature and serve with the pate.

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