This elegant salmon pate offers a sophisticated balance of fresh, delicate fish and the robust, salty depth of smoked salmon. Poached gently in a fragrant court-bouillon, the fresh salmon becomes tender and flaky, while the addition of sour cream and heavy cream creates an incredibly silky texture. Finished with fresh dill, lemon juice, and a protective layer of clarified butter, this spread is perfect for entertaining. Serve it chilled on crisp toast points, crackers, or alongside fresh vegetable sticks. It is an impressive yet manageable centerpiece for holiday gatherings or a simple, luxurious snack for a quiet evening.
Fresh & Smoked Salmon Pate
Description
This elegant salmon pate offers a sophisticated balance of fresh, delicate fish and the robust, salty depth of smoked salmon. Poached gently in a fragrant court-bouillon, the fresh salmon becomes tender and flaky, while the addition of sour cream and heavy cream creates an incredibly silky texture. Finished with fresh dill, lemon juice, and a protective layer of clarified butter, this spread is perfect for entertaining. Serve it chilled on crisp toast points, crackers, or alongside fresh vegetable sticks. It is an impressive yet manageable centerpiece for holiday gatherings or a simple, luxurious snack for a quiet evening.Ingredients
Directions
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Whisk together the heavy cream and sour cream in a small bowl. Refrigerate until ready to use.
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Combine cold water, sliced carrot, sliced onion, bay leaf, lemon slices, and chili pepper in a skillet large enough to hold the salmon fillets in a single layer.
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Bring the liquid to a boil over high heat and continue boiling for 10 minutes.
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Reduce heat to maintain a gentle simmer.
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Add the salmon fillets, skin side up, to the skillet.
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Simmer very gently over medium-low heat until the salmon is just cooked through, about 10 minutes. Do not overcook.
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Remove the salmon from the poaching liquid using a slotted spoon. Allow to cool slightly, then remove and discard the skin.
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Let the salmon cool completely to room temperature.
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In a small skillet over medium heat, saut&# 195;© the finely chopped shallots in 1 1/2 tablespoons of the unsalted butter, stirring frequently, until golden brown, about 5 minutes.
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Transfer the sautéed shallots to the bowl of a food processor.
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Add the cooled poached salmon, diced smoked salmon, and the reserved cream mixture to the food processor.
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Puree until the mixture is completely smooth.
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With the processor running, add the remaining 1/2 cup (1 stick) of unsalted butter bit by bit, processing until the pate is smooth and emulsified.
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Add the lemon juice, salt, and white pepper to the processor and pulse to combine.
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Transfer the mixture to a bowl and fold in the finely chopped fresh dill.
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Spoon the salmon pate mixture into a 4-cup soufflé dish or decorative serving dish.
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Smooth the top with a rubber spatula.
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Pour the clarified butter over the top of the pate to cover it completely.
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Refrigerate for at least 4 hours to allow the pate to set firmly.
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Garnish with fresh dill sprigs, a whole bay leaf, and sweet red pepper strips if desired before serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 117.5kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 7.8g39%
- Cholesterol 36.2mg13%
- Sodium 10.2mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.0g0%
- Sugars 1.8g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Melt 6 tablespoons of unsalted butter in a saucepan over medium heat. Remove from heat and skim off the white foam from the top. Using a small ladle, carefully spoon the clear golden liquid into a separate dish, leaving the milky white solids at the bottom of the pan. Discard the solids. The clear liquid is your clarified butter.
The clarified butter layer acts as a sealant, allowing the pate to be stored in the refrigerator for up to 3 days.
For a milder flavor, omit the chili pepper from the poaching liquid. You can also garnish with thin slices of cucumber or radish.
