|3/4||cup sour cream|
|4||ounces cream cheese, at room temperature|
|4||ounces hot-smoked salmon, skinned and flaked|
|Juice of 1/2 lemon, or to taste|
|1/2||teaspoon black pepper, or to taste|
|Generous dash hot sauce, or to taste|
|Salt, to taste|
2. Taste for seasoning and add more lemon juice, pepper, hot sauce, and salt, if you like. Pack the pate into a bowl, cover with plastic wrap and refrigerate.
|1/2||baguette (about 1/2 pound), cut into 1/4-inch thick rounds|
|2||tablespoons olive oil|
|1||teaspoon chopped fresh thyme|
|1/4||teaspoon kosher salt|
2. Bake the toasts for 8 minutes or until they brown lightly. Cool to room temperature and serve with the pate.