This Wild Salmon Pate Recipe is a smooth pate made with both fresh salmon an smoked salmon trimmings – it’s not too rich, and it freezes brilliantly. It’s a real tasty treat if you’re not feeling absolutely starving, but it is also a great first course when you want to serve fomenting extra-special for your family or friends.
Wild Salmon Pate Recipe
This is a smooth pate made with both fresh salmon an smoked salmon trimmings - it's not too rich, and it freezes brilliantly. Makes 6-8 servings plus a little left over to freeze.
- 450g (1 lb) Fresh Salmon (Wild is great)
- 225ml (8 fl oz) dry white wine
- 175g (6 oz) unsalted butter, chopped up small
- 4 tbsp fresh lemon juice
- 1/2 tsp chopped thyme
- 50ml (2 fl oz) Greek Yoghurt
- 50ml (2 fl oz) either Single or Double Cream (depending how rich you want it)
- 175g Smoked Salmon (I used the trimmings sliced into strips)
- 1 tbsp of Hot Horseradish (sauce or freshly grated - finely)
- Good pinch of Cayenne Pepper
- Salt and freshly ground Black Pepper
- Olive oil
- Salad leaves, chicory, melba toast or toasted oiled Ciabatta slices.
- Pomegranite Seeds
- Put fresh salmon into a frying pan and pour wine over. Put lid on and simmer until just tender (about 4-5 minutes). Remove from heat and leave salmon to cool in the wine.
- Remove salmon from pan and boil the wine (add a dash of fish sauce if you like - I did) until it has reduced down to 2 tbsps.
- Skin (and bone if necessary) the salmon, and put the fish into a food processor. Let it cool for a few minutes.
- Add the reduced wine, butter, lemon juice and thyme. Process until smooth. Gradually blend in the yoghurt and cream, stir in the finely chopped smoked salmon, carefully add the cayenne pepper and a pinch of salt to taste.
- Spoon the mixture into a bowl, cover and chill for at least 4 hours, or overnight.
- If using slices of Ciabatta, cut loaf into slices 1cm (1/2 inch) thick, mix olive oil and dill or fennel and garlic puree over slices then fry carefully in a frying pan until golden and crisp. Dry on kitchen paper - these should stay crispy for a while.
- Prepare mixed salad leaves, drizzle with fresh lemon juice and freshly ground black pepper. Put a handful on each plate.
- Remove pate from fridge and shape into ovals with 2 large spoons and place on plate, or fill ramekins with the pate and smooth the tops. Garnish with Pomegranite Seeds.
- After Step 4, fill the freezer containers or dishes with the pate, cover well with cling film, then with foil. Seal well, label and freeze for up to 2 months. To thaw, take out of freezer and leave overnight in the fridge.
Hope you enjoy the Wild Salmon Pate as much as we did.