Seriously Scandinavian: Smoked Salmon With Sunchoke Paté Recipe

1. 1

   Peel sunchokes. Add to large saucepan with cream and milk. Bring to a boil over medium heat and cook until tender, about 20 minutes. Meanwhile, soak gelatin leaves in cold water until softened, about 5 minutes.

2. 2

   Using hand-blender, blend sunchokes, milk, and cream to desired level of smoothness. Add cream cheese and mix with sunchokes. Season with salt and white pepper to taste.

3. 3

   Squeeze water from gelatin leaves and add to sunchoke and cream cheese mixture while still warm. Stir until gelatin has dissolved completely. Pour mixture into a 9 by 13 baking dish (mixture should come about 1 inch up sides) lined with plastic wrap. Place in refrigerator until stiffened, about 3 hours.

4. 4

   Cut salmon into thin slices, and pate into 1x1 inch squares. Place 4 to 5 slices smoked salmon and 5 to 7 squares sunchoke pate each onto chilled plates together with 5 to 6 pieces of crisp bread, a few sprigs of dill and a slice of lemon. Drizzle olive oil around plate.

* Per serving · 4 servings · Values may vary.