Fresh & Smoked Salmon Pate
Yield
12 appetizer servingsPrep
40 minCook
20 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
heavy whipping cream
|
|
| ¼ | cup |
sour cream
dairy |
|
| 3 | cups |
water
cold |
|
| 1 | each |
carrots
peeled and sliced |
|
| 1 | each |
onions
small, thinly sliced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | slices |
lemon
thin |
*
|
| 1 | each |
red chili peppers
fresh |
*
|
| 1 | pound |
salmon fillets
with skin |
|
| 4 | each |
shallots
finley chopped |
*
|
| 1 ½ | tablespoons |
butter, unsalted
plus 1/2 cup, at room temperature |
|
| 8 | ounces |
smoked salmon
diced |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
dill weed
fresh, finely chopped, plus a few sprigs for garnish |
|
| 6 | tablespoons |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
sour cream
dairy |
|
| 7.1E+2 | ml |
water
cold |
|
| 1 | each |
carrots
peeled and sliced |
|
| 1 | each |
onions
small, thinly sliced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | slices |
lemon
thin |
*
|
| 1 | each |
red chili peppers
fresh |
*
|
| 453.6 | g |
salmon fillets
with skin |
|
| 4 | each |
shallots
finley chopped |
*
|
| 23 | ml |
butter, unsalted
plus 1/2 cup, at room temperature |
|
| 231.2 | ml/g |
smoked salmon
diced |
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 15 | ml |
dill weed
fresh, finely chopped, plus a few sprigs for garnish |
|
| 9E+1 | ml |
ghee (clarified butter)
|
|
Directions
Whish together heavy cream and sour cream in small bowl.
Refrigerate.
Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer.
Bring to boiling; continue to boil 10 minutes. Lower to simmer.
Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes.
Do not overcook.
Remove salmon from poaching liquid; remove and discard skin.
Cool completely.
Sauté shallots in the 1½ tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor.
Add salmon, smoked salmon and cream mixture to food processor.
Purée until smooth.
With processor running, add remaining ½ cup butter, bit by bit, until smooth.
Add lemon juice, salt and pepper.
Fold in dill.
Spoon mixture into 4 cup souffle dish or decorative serving dish.
Smooth top with rubber spatula.
Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
Pour clarified butter over top of pate to cover completely.
Refrigerate 4 hours to set pate.
NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
Remove from heat; skim off foam from top.
With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind.
Discard milky solids. Use clear butter.
