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 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
HOW TO MAKE Easy Salmon Pate From Scratch
This simple recipe will show you how to make this very tasty, easy salmon pate from scratch.
I first made this appetiser a long time ago. Now I remembered this delicious spread, and I made it again. Great appetiser or welcome delicacy to spread on bread.
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0:00 - Intro
0:03 - Cook the non smoked salmon
0:22 - Make the sauce
0:43 - Prepare both smoked and non smoked salmon for salmon pâté
1:23 - Prepare the salmon pâté
1:56 - Make the butter cream for salmon pâté
2:28 - Last salmon pâté recipe steps
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Syn Free Salmon Pate/dip
Slimming World Salmon pate is a great way to snack in between meals
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......:)
Make your own Salmon pate
Delicious salmon pate, just spread onto your favourite crackers.
You'll need :
Salmon flakes
200 gms cream cheese
Tbs mayonnaise
Lemon zest
Cracked black pepper
Convert Metric to Imperial
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: