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?
- 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…
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!