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Fresh and Smoked Salmon Pate

 

31

Yield

12

appetizer servings

Prep

40

min

Cook

20

min

Ready

5

hrs

Trans-fat Free, Low Carb
 

Ingredients

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)

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 54572% of calories from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 1374mg 57%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 61g
Vitamin A 76% Vitamin C 20%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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