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
Happy hour is on the agenda... what about some homemade salmon paté?
Prep Time20 mins
  • 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:
  • Dice the salmon & fry it softly in a pan for about 3-5 min until fully cooked.
  • Mash the salmon with a fork as fine as possible & let it cool.
  • Remove the stems of the dill & mince the fine dill feathers.
  • Grate the nutmeg.
  • Mix salmon mess & crème double (nutmeg, salt, pepper) with a fork.
  • Add dill.
  • Add lemon juice.
  • Add salt & pepper - to taste finally.
  • Mix to get a smooth paté.
  • Store in the fridge for about 1-2 hours before serving.
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).



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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