MAKES: TO SERVINGS PREP TIME: MINUTES COOK TIME: HOURS A festive celebration demands a special appetizer, and this pâté is the right mix of luxury and ease. Gravlax is a cured salmon, usually available in the freezer section. No need to thaw it first: It chops up more evenly when it’s a bit frozen.
1 (250 g) pkg regular cream cheese ½ cup (125 mL) sour cream
2 tsp (10 mL) Dijon mustard
Zest of 2 lemons
200 g sliced gravlax or smoked salmon 2 tbsp (25 mL) chopped fresh dill
Thinly sliced dark rye
Vegetables, such as endive
1. Combine cream cheese, sour cream, Dijon mustard and lemon zest in a food processor; pulse to combine well. Add gravlax; pulse until almost smooth. Add dill; pulse 2 or 3 more times or just until combined. Scrape into a serving dish. Cover and chill for at least 4 hours or up to 2 days.
2. Serve pâté chilled with dark rye, crackers and vegetables.
PER SERVING: 134 calories, 6 g protein, 12 g fat (6 g saturated fat), 2 g carbohydrates, 0 g fibre, 38 mg cholesterol, 250 mg sodium