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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 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...
- 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.
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).
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!
