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
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 Rillettes is a French dish that was originally made using pork.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
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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The Greatest Salmon Spread You've Never Heard Of
Salmon Rillettes are always welcome in my fridge and they truly are a convenient and very delicious food to have around. Feel free to add whatever herbs and fat type you want to make them your own! Happy Cooking!!
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Salmon Rillettes Recipe For The World:
450-500 grams or around 1/2 kg Salmon filet skin off
120 grams softened unsalted butter
120 ml heavy cream
30-40 ml lemon juice
40 small chives thinly sliced
1 1/2 tsp Maldon salt
White pepper to taste
Pinch of cayenne (OPTIONAL)
30 green peppercorns (OPTIONAl)
Salmon Rillettes Recipe For Americans:
1 1/4 lbs salmon filet skin off
4.5 oz softened unsalted butter
4.4 fl oz (1/2 cup) heavy whipping cream
2 tbsp lemon juice
40 small chives thinly sliced
1 1/2 tsp Maldon salt
White pepper to taste
Pinch of cayenne (OPTIONAL)
30 green peppercorns (OPTIONAl)
Court Bouillon Recipe For Everyone:
2 medium carrots sliced into large rounds
1 leek cleaned and sliced into rounds
1/2 celery stalk peeled and rough chopped
4 shallots julienned
1 yellow or white onion julienned
1 fennel bulb julienned (optional)
2 tbsp lemon juice (29 ml lemon juice)
2 1/2 tbsp white wine vinegar (44 ml vinegar)
1 1/3 cup dry white wine (315 ml white wine)
8 cups water (2 quarts water)
1 tbsp kosher salt (17 grams kosher salt)
3 garlic cloves peeled
15 black peppercorns
1/2 bunch Italian parsley
12 sprigs of fresh thyme
Smoked Salmon Pate
You can make this super simple Smoked Salmon Pate at home! Follow this link for the recipe:
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How To Make Smoked Salmon Spread// Salmon Pate Recipe//Detailed Recipe//Masof's kitchen
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Ingredients:
1 Lb Salmon Filet
110g of Smoked Cold Salmon ( minced)
2 tbsp of freshly chopped parsley
2 tbsp of Chives ( chopped)
2 tbsp of Dill ( chopped)
1 small size red onion ( minced)
2 tbsp of Cream Fraiche or Sour cream
2 tbsp unsalted Butter( room temperature)
4-5 tbsp of mayonnaise
1 freshly squeezed lemon juice
1 lemon zest
Salt and pepper
1 spring onions ( minced)
2 pickles( minced)
1 tbsp of Djon mustard
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