How To make Salmon Pate
1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.
How To make Salmon Pate's Videos
Smoked Salmon Pate on Toasted Bagels | Ainsley Harriott | BBC Studios
Chef Ainsley Harriott provides a little culinary magic in this quick and easy to follow guide to cooking hot smoked salmon pate and toasted bagels. Delicious recipe video from BBC cookery show Ainsley's Gourmet Express. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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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 Rillettes is a French dish that was originally made using pork.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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Fresh and smoked salmon pate recipe | Salmon spread recipe
Fresh and smoked salmon pate - healthy cold appetizer recipe.
Music by Kevin MacLeod
#salmon #pate #appetizer #recipe
Salmon appetizer | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shares another no-fuss appetizer idea for your next dinner party. To make this gravlax plate, cut 1 - 2 oz of salmon into thin slices. Sprinkle a generous amount of salt and pepper on a serving plate and place the salmon slices on top, adding more salt and pepper to finish. Cover the dish in plastic wrap and refrigerate until it's time to add the garnish of your choice and serve. Jacques uses capers, onion, scallion, and basil here. Serve with bread.
Jacques Pépin Cooking At Home
Episode 129: Instant gravlax
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Hot smoked salmon pate on toasted bagels - Ainsley's Gourmet Express - BBC
Chef Ainsley Harriott provides a little culinary magic in this quick and easy to follow guide to cooking hot smoked salmon pate and toasted bagels. Delicious recipe video from BBC cookery show Ainsley's Gourmet Express. For more BBC Good Food videos visit our channel:
Smoked Salmon Dip
The smoked salmon flavour in this dip is outta this world! Can't buy dip this good in a tub.