How To make Fresh Salmon Pate
1 1/2 lb Boned and skinned salmon
1 t Salt
1 t Ground white pepper
1/2 ts Ground cloves
1/2 ts Ground mace or nutmeg
1/2 ts Ground bay leaves
1/2 lb Butter
Fresh lemon juice Chopped parsley or chives -for decoration
Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice. Bring it to the boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces. Turn off the heat and allow to cool in the water for another 10 minutes. If the skin is still on, you will find it lifts away effortlessly at this point. Put the salmon into a big bowl and mash it with a fork, or use a food processor. gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt. Stir thoroughly and pour it into the salmon. If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated. If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish. Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours. Serve with lots of crusty french bread. Source: Michael Barry, Yes! Magazine
How To make Fresh Salmon Pate's Videos
the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
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 & Cream Cheese Pate - How to Make Smoked Salmon Spread
Learn how to make a smoked salmon pate with cream cheese, dill and chives. This delicious dip/spread/appetizer is great served with crackers or crusty bread.
▼ INGREDIENTS LIST:
- 250 g (8.8 oz) of boneless and skinless salmon fillets
- 150 g (5.3 oz) of smoked salmon
- 150 g (5.3 oz) of cream cheese at room temperature
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried dill
- 1 teaspoon of fresh chives, chopped
- Freshly ground black pepper, to taste
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scottish smoked salmon pate traditional scottish recipe
We love this creamy traditional Scottish smoked salmon pate.
Full Printable Recipe:
Instagram Page:
Free Traditional Scottish Cookbook: angiemilne.com
Scottish Oatcakes Recipe:
It works really well with pasta, oatcakes, toasted sourdough and you can even make a delicious smoke salmon and prawn terrine with this recipe. My favourite has to be traditional Scottish smoked salmon pate on my home made Scottish oatcakes.
This pate can be made with smoked salmon trimmings for an inexpensive pate but I like to make it with a good quality smoked salmon. I've detailed the Scottish smoked salmon I used for this recipe below. It's a really high quality smoked salmon and has a delicious taste. They have a variety of smoked salmon products and are a Scottish producer.
Smoked salmon used for this recipe:
As mentioned above this pate can be made with smoked salmon trimmings and it makes this pate really inexpensive to make. Check with local producers of Scottish smoked salmon for trimmings or you can sometimes find them in the supermarket. I personally prefer to use the Scottish smoked salmon slices and like the taste that these give. It does cost a little extra to make but its worth it and the texture and taste in my opinion is superior. It makes the perfect silky smooth scottish smoked salmon pate.
HOT SMOKED SALMON PATE RECIPE - CHRISTMAS STARTER IDEA
Ingredients
- approx. 220g hot smoked salmon #gifted
- 90-100g philidelphia cream cheese
- 4 - 5 x tbsp crème fraiche
- 1/2 x heaped tsp dijon mustard
- 2 x tbsp lemon juice
- handful parsley
- 1 x tsp salt
- 1 x tsp pepper
Method
1. Add flaked hot smoked salmon, cream cheese, crème fraiche, dijon mustard, lemon juice, parsley, salt & pepper (all ingredients ????) to blender and pulse/blend to achieve desired consistency
2. Serve with oatcakes, crusty bread and enjoy!
Volumes above are to my taste, I would encourage you to experience with varying amounts if once you make it you think you’d prefer more less mustard/lemon/salt etc.
Smoked Salmon Pate
You can make this super simple Smoked Salmon Pate at home! Follow this link for the recipe:
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CREAM CHEESE SALMON SPREAD | recipe
8 oz cream cheese add more if you like
0.74 lb salmon
1/3 cup finley Chopped red onions
1/3 cup Chopped scallions
1/4 cup parsley
1 tbsp lemon juice
2 tbsp capers
1 tsp old bay seasoning
1 tsp garlic powder
1/2 tsp black pepper
1 tsp sugar ( optional)
season salmon with old bay and black pepper
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