Salmon pate (Best First Fish Dish)

by Helen Rennie
Salmon pate (Best First Fish Dish)

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 πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Salmon pate (Best First Fish Dish)

Salmon pate

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

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

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


Enjoy

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