Directions

1. 1

   Peel and cut sunchokes into even 1-inch pieces. Place in a pot of salted water and bring to a boil. Reduce heat and simmer for 12–15 minutes until completely tender and easily pierced with a fork.

2. 2

   While sunchokes cook, place gelatin leaves in a small bowl with 2 tablespoons of cool water. Let them soften for 5 minutes until pliable.

3. 3

   Warm the milk in a small saucepan over low heat until steaming but not boiling. Remove from heat, add the softened gelatin leaves, and stir until completely dissolved. Set aside to cool for 5 minutes.

4. 4

   Drain the cooked sunchokes thoroughly and transfer to a food processor. Add the cream cheese and heavy cream. Pulse until the mixture is smooth and creamy, scraping down the sides as needed.

5. 5

   Pour the cooled gelatin-milk mixture into the sunchoke purée and blend until fully incorporated and silky. Season to taste with kosher salt and freshly ground white pepper.

6. 6

   Divide the warm paté equally among four serving plates or transfer to a shallow dish and chill for at least 6 hours until set.

7. 7

   To serve, arrange thin slices of smoked salmon and crisp bread alongside the sunchoke paté. Drizzle the olive oil over the paté, garnish with fresh dill sprigs, and season lightly with salt and white pepper. Serve chilled or at room temperature.