Recipe courtesy of Marie-Pierre Moine
Save Recipe Print
Yield:
Serves 6 to 8
Level:
Easy

Ingredients

Directions

In a food processor, briefly whiz the pieces of smoked salmon with the thyme and lemon juice and zest. Scrape down the sides of the bowl, then add the butter and Boursin. Season lightly with the paprika, a touch of cayenne, and black pepper. Whiz again briefly until the mixture is combined, but still a little rough. Taste, and adjust the seasoning, salt, pepper or paprika. Chill for at least 20 minutes, longer if convenient. Remove from the refrigerator at least 10 minutes before serving.

Serve with or on slices of buttered rye bread, with a few watercress leaves.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Smoked Salmon

Recipe courtesy of Alton Brown

Roasted Salmon Tacos

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Spanish Baked Salmon

Recipe courtesy of Ree Drummond

Cedar Plank Salmon

Recipe courtesy of Steven Raichlen

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Perfect Salmon Burgers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories