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Monday, 12 September 2011

Smoked Salmon Pate Recipe

Smoked Salmon Pate Recipe

This Smoked Salmon Pate recipe is very easy, and the result is quite delicious.  Serve as a starter for a dinner party, or just keep in the fridge to spread on toast for a light lunch or supper.

Do buy good quality ethically sourced smoked salmon: it’s not as expensive as it was, as most is now made with farmed salmon, but you can make the recipe even more economical by buying smoked salmon offcuts, which are usually available from fishmongers, deli counters, and supermarkets.

You will need a blender or food processor, and a suitable mould such as a small terrine, or you could use individual ramekins or similar for portion-sized servings.  You will also need some clingfilm/plastic wrap to line the moulds.

Smoked Salmon Pate: ingredients.

8oz/225g smoked salmon
4oz/120g butter (preferably unsalted)
3oz/100g cream cheese
Grated zest of a lemon, plus a few drops of the juice (too much, and the pate will not set)
A pinch or two of dried dill weed (to your preference)
A good grind or two of black pepper (to taste)
A drop or two of red food colouring (optional)

You shouldn’t need any salt, as it will already be present in the smoked salmon.

Smoked Salmon Pate Recipe: method

Whiz the salmon in a food processor until you have achieved the texture you like.  I prefer mine to be not quite a smooth paste, but it’s up to you.  Melt the butter, either in a pan or in the microwave: it should be just liquefied, but not “cooked”.  Add the butter with the cream cheese and all the other ingredients and blend until thoroughly mixed  (The red food colouring is optional, but the pate can look a little pale without it).  Taste for seasoning, and adjust if necessary.

Line the mould(s) with clingfilm/plastic wrap, leaving plenty of margin overhanging.  Fill the mould(s) with the pate and smooth down with a palette knife or the back of a spoon.  Complete the wrapping with the overhanging bits of film, and refrigerate for at least two hours.

Once the pate has set, you can tip it out of the mould and cut into slices as you like, or you can just spoon it out and spread it on your bread or toast.

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