How To make Salmon Pate 1

the most decadent smoked salmon mousse

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Smoked salmon paupiette

Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.

Smoked Salmon Pate | Perfect Salmon Starter

I love this salmon pate or rillettes recipe and it can be made super easy by just potting the initial pate or by wrapping in cold smoked salmon to create a really eye catching starter or as part of a platter.

It's delicious and the strong flavour means a little goes a long way. You could also make this with roasted salmon for a lighter tasting pate.

Ingredients
Serves 4

200g hot smoked salmon
100g cold smoked salmon

If hot smoked salmon is unavailable you can use all cold

80g cream cheese
2 tbsp chopped fresh dill
6 chopped cornichons
1 tbsp lemon juice
1 heaped tsp creamed horseradish
salt and pepper



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Recipe Red Salmon Pate

Recipe - Red Salmon Pate
INGREDIENTS:
●1 (7 ounce) can salmon, drained, flaked and bones removed
●1 (8 ounce) package cream cheese, softened
●1 teaspoon prepared horseradish
●1 tablespoon lemon juice
●2 teaspoons grated onion
●1 tablespoon chopped fresh parsley
●1/2 cup chopped pecans

smoked salmon pate FULL

This Smoked Salmon Pâté recipe is the perfect make-ahead appetizer, easy to make in just 25 minutes with 10 minutes of work. With amazing flavor from smoked salmon and lots of lemon, it's best served with a side of butter fried bread.

Find the complete recipe at

A salmon spread that will blow your mind, known as Salmon Rillettes

For salmon lovers, this will be one of the best appetisers you will taste. Rillettes is a French dish that was originally made using pork. The meat is shredded and cooked in fat. It can also be done with other proteins such as duck, chicken, goose, even tuna or salmon as per this recipe.

Rillettes are traditionally quite smooth, however when it comes to salmon, I like it them little coarser. You can mash it to your liking.

This recipe has the addition of smoked salmon. The mixture is composed with capers, dill, yogurt, and butter. I also like a little mayonnaise and a drizzle of olive oil for that extra kick.

You can serve it as a starter (Entrée) or as an appetiser. It’s best with toasted baguette and also works well on any crispy cracker. You could fancy it up with a some salmon roe and serve them as an appetiser. Refrigerate, they will keep well for a few days. You can use them straight out of the fridge, as this recipe keeps them soft enough to spread.

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Scottish Smoked Salmon Pate Recipe

Quick and simple recipe for smoked scottish salmon pate....done in less than 3 mins..!

200gm smoked scottish salmon
100gm soft cheese
100ml double cream
juice of half a lemon

simples......:)