Salmon pate (Best First Fish Dish)

Name: Salmon pate
Prep time: 20 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 Lb salmon fillet; 1 tsp oil (any oil works); Zest of 1 lemon; 2 tsp lemon juice (or to taste); 1 medium shallot (or 2 scallions), minced; 1 Tbsp capers, rinsed, dried, and minced (optional); 2 Tbsp any mix of tarragon, parsley, dill, chives, minced; 113g (4oz package) cold-smoked salmon, minced; 30g (2 Tbsp) soft unsalted butter, cut into 4 pieces; 65g (4-5 Tbsp) mayo; 35g (2 Tbsp) creme fraiche or sour cream; 15g (1 Tbsp) Dijon mustard; Salt and pepper to taste

by Helen Rennie April 23, 2021

written by Helen Rennie April 23, 2021

Salmon pate are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Salmon pate

Rating: 5.0/5
( 5 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Lb salmon fillet
1 tsp oil (any oil works)
Zest of 1 lemon
2 tsp lemon juice (or to taste)
1 medium shallot (or 2 scallions), minced
1 Tbsp capers, rinsed, dried, and minced (optional)
2 Tbsp any mix of tarragon, parsley, dill, chives, minced
113g (4oz package) cold-smoked salmon, minced
30g (2 Tbsp) soft unsalted butter, cut into 4 pieces
65g (4-5 Tbsp) mayo
35g (2 Tbsp) creme fraiche or sour cream
15g (1 Tbsp) Dijon mustard
Salt and pepper to taste

Instructions

Preheat the oven to 300F (150C).
Place the salmon fillet on a foiled-lined baking sheet. Sprinkle with salt and rub with oil.
Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside.
Let rest 20-30 min.
In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard.
Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous.
Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly.
Chill for at least 4 hours and up to 2 days.

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Recipe video

Enjoy

Helen Rennie

Where we cook with heart and science. Besides making cooking videos on youtube, I run a brick and mortar cooking school in my house in Natick, MA (30 min from Boston). The topics of my classes and videos include Knife Skills, Fish, Meat, Poultry, Sauces, Orgasmic Vegetables, Beans, Grains, Pies, Tarts, French Pastry, Pizza, Pasta, Grilling, and more.

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