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Prep Time: 45 minutes
Yields: 4–6 Servings

Along with being delicious, salmon is a great “brain food.”  This recipe will make a smart appetizer for a Passover meal, or any gathering.    

2 cups cooked, boneless, skinless salmon
¼–½ cup heavy cream
2 tbsps lemon juice
1 tbsp chopped fresh dill
Salt and freshly ground pepper to taste
granulated garlic to taste
fresh dill for garnish

Place salmon into the container of a food processor or blender. Add ¼ cup of cream and blend for 2 minutes, adding more cream if needed and stopping at intervals to scrape down the sides of the container. When salmon mixture reaches mousse-like consistency, remove from processor and spoon into a medium-size bowl. Add lemon juice, chopped dill, salt, pepper and granulated garlic and mix gently until blended. Spoon pâté into serving dish, or soufflé mold. Cover with clear wrap and chill in the refrigerator a minimum of 4 hours, preferably overnight. When ready to serve, garnish with dill sprigs and serve with matzoh.        
























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