8 oz Cream Cheese 1 ts Horseradish 1 tb Lemon Juice 1 c Cooked Salmon 2 ts Minced Onion 2 tb Chopped Fresh Parsley 1/4 ts Liquid Smoke * * omit if smoked salmon is used. ~------------------------------------------------------------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups. From: Care-Alot Cookbook United States Senate Slate Gordon - Washington State
How To make Salmon Pate 1's Videos
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
Make our famous Smoked Salmon Pate Piroshky at home!
If you've grabbed our Mother's Day Gift Set, there's extra dough in the kit for you to make your own delicious piroshkies. If you don't have the Mother's Day Gift Set, you'll need to grab dough of your own. You can find recipes online, but pre-made dough can be used.
For the filling, put together your favorite smoked salmon mix. You don't have to try to match ours. This is your homemade piroshky, so you get to build that flavor profile.
Once you've filled the dough with the smoked salmon filling, the real trick is the folding. Pay careful attention to the video, and make sure you get all of the folds neat. You don't want it bursting out in the oven.
Bake at 325 degree Fahrenheit for 12-15 minutes or until golden brown.
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 Rillettes is a French dish that was originally made using pork.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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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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Freda episode 1 - salmon pate
Freda show us, how make a great and cheap salmon pate'.
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: