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happy hour salmon in southern france
Prep Time20 minutes
Servings: 4
ingredients:
  • 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)
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).