Dieser Beitrag enthält Werbung – advertising.
Happy hour is on the agenda … what about some homemade salmon paté?
We are still in Southern France, in Carcassonne … Also in France there is a happy hour & sometimes we enjoy a leisurely happy hour in front of our current home, sitting in the spring sun & having a glass of wine.
I found this easy approach to salmon paté in Rachel Allen’s cookbook, worked then with the ingredients available at the moment in my kitchen … & we had a delicious happy hour snack! So for now I decided to do just the same once again – adjusting the recipe to what I had in my kitchen …
Simply it’s just some cooked salmon w/ some cream … & concerning equipment: just arm yourself w/ a solid fork.
Well – for the details: what do we need? (… referring to my original version!)
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
- salt & pepper.
Start w/ the dill & mince the fine leaves (discard the stems). Then dice the salmon & grate the nutmeg.
Unfortunately I didn’t found any fresh dill nor nutmeg resp. a nutmeg grater (in my kitchen). So for my version in Southern France I skipped the dill as well as the nutmeg. Instead I opted for freshly grounded pepper & added some minced spring onion. Also I substituted crème double for crème fraîche.
Let’s continue: fry the salmon for some minutes until done. There’s no need of any oil: the salmon has got enough fat. Be careful not to fry on big heat: the salmon shall be done, but not burnt.
Now start mashing:
- Grab your fork & crush the cooked salmon.
- Add crème double incl. the ground nutmeg & salt & pepper – & mash!
- Add the lemon juice & mash!
- Add chopped dill – & mash again!
So the salmon evolves from …
… finally to …
Voilà my basic approach to salmon paté!
Leave it in the fridge for 1-2 hours to set: mashing at room temperature will soften the paté …
Some information about the original version in the cookbook:
- 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 somewhat … Important is that you won’t use any low-fat dairy products.
- You may also use some garlic … just cut in half a clove of garlic & rub the bowl before starting the mashing act.
Enjoy!
- 150 gr fresh salmon (w/o bones & skin)
- 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 (to taste)
- 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.
At last … some idea about happy hour in Carcassonne – however this isn’t limited to happy hour!
