happy hour salmon

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Happy hour is on the agenda… what about some homemade salmon paté?

 

 

I found this easy approach in Rachel Allen’s culinary journey along the Irish Atlantic coast… worked with the ingredients available at the moment in my kitchen… & we had a delicious happy hour snack!

I defrosted some frozen salmon, grabbed a container crème double & armed myself w/ a solid fork!

Well: what do we need?

There are:

  • fresh salmon (unfreeze when coming out of the freezer)
  • fresh dill (for the sake of flavour: don’t use dried dill here!)
  • crème double
  • lemon juice
  • freshly ground nutmeg.

We start w/ the dill & mince the fine leaves (discard the stems). Then we dice the salmon & grate the nutmeg.

We fry the salmon for some minutes until done. There’s no need of any oil: the salmon hast got enough fat. Be careful not to fry on big heat: the salmon shall be done, but not burnt.

Now we start mashing:

  • Grab your fork & crush the cooked salmon.
  • Add crème double incl. the ground nutmeg & salt & pepper – & mash!
  • Add chopped dill – & mash again!

Voilà our approach to salmon paté!

Leave it in the fridge for 1-2 hours to set: mashing at room temperature will soften the paté…

 

happy hour salmon

Prep Time: 20 minutes

Servings: 2-4

happy hour salmon

Happy hour is on the agenda... what about some homemade salmon paté?

Ingredients

  • 150 gr fresh salmon (w/o bones & skin)
  • about 3 tsp fresh dill (minced w/o stems)
  • 1 tbsp lemon juice
  • 1/4 tsp nutmeg (freshly ground)
  • 100 gr crème double (42%)
  • salt & pepper

How to...

  1. Dice the salmon & fry it softly in a pan for about 3-5 min until fully cooked.
  2. Mash the salmon with a fork as fine as possible & let it cool.
  3. Remove the stems of the dill & mince the fine dill feathers.
  4. Grate the nutmeg.
  5. Mix salmon mess & crème double (nutmeg, salt, pepper) with a fork.
  6. Add dill.
  7. Add lemon juice.
  8. Add salt & pepper - to taste finally.
  9. Mix to get a smooth paté.
  10. Store in the fridge for about 1-2 hours before serving.

Notes

Prep Time: Frying the salmon is included, however, not defrosting if you use frozen salmon.

It's a big happy hour snack for 2 people (2 hungry people!). It's enough for 4 people... when they are anticipating a dinner afterwards.

Salmon: You don't need any oil for frying - the salmon has got enough fat. If you use frozen salmon defrost on room temperature.

Lemon juice: Adjust the amount of lemon juice to your taste. Take more if you like it more lemony.

Storing in the fridge: The paté is rather soft after mixing. After a fridge session it's set & firm (like a paté).

http://thebusinesswomanskitchen.de/happy-hour-salmon/

 

Any additions & improvements?
(Of course there are always improvements…)

The original recipe uses 50% fresh salmon & 50% smoked salmon: feel free to test the difference in flavour!

The original recipe also uses 50% crème fraîche & 50% cream cheese instead of crème double – it’ll change the flavor a little… Important is that you stick somewhat to the percentage of fat to make it a paté.

You may also use some garlic… just cut in half a clove of garlic & rub the bowl before starting the mashing act.

… & for decoration & adding some more flavour you may top a slice of baguette w/ salmon paté w/ a dollop of radish cream!

 

The businesswoman with too many office hours thinks

Sounds good. All I need is crème double which isn’t usually in my fridge… Maybe I can try another combination! Seems that there are some possibilities to adapt the recipe: That’s always my way!

 

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