Smoked Salmon Pâté with Red Caviar

• 1 pack (Approx. 200g) Canada Smoked Fish, Traditional or Vodka Smoked Salmon, chopped

• ½ cup cream cheese, softened

• 2 tbsp unsalted butter, room temperature

• 1 tbsp sour cream or crème fraîche

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ½ tsp Dijon mustard

• Salt & freshly cracked black pepper, to taste

• 1 tbsp chopped chives or green onion

• 1 tbsp red caviar (plus more for garnish)

• Optional: capers, lemon slices, fresh dill for serving

To Serve

• Sliced baguette or crackers

• Whipped butter (optional)

• Cornichons or pickled onions (optional)

1. Blend the Pâté

In a food processor, combine the smoked salmon, cream cheese, butter, sour cream, lemon juice, zest, and mustard. Blend until smooth but still slightly textured. Season with salt and pepper to taste.

2. Fold in Caviar & Herbs

Gently stir in the chopped chives and 1 tablespoon of red caviar for added texture and a subtle burst of briny flavour.

3. Chill

Transfer the pâté to a serving bowl, smooth the top, and cover. Chill in the refrigerator for at least 30 minutes to let the flavours meld.

4. Garnish & Serve

Top with a spoonful of red caviar, fresh dill, lemon slices, or capers. Serve with crusty baguette slices or crackers, alongside whipped butter for extra indulgence.

Tip: For an elevated experience, pair with chilled sparkling wine or a crisp dry Riesling.