Salmon pate
8 servings
30 minutes
Salmon pâté is a refined dish of European cuisine that combines the delicate texture of butter with the rich flavor of smoked salmon. It is believed that fish pâté recipes originated in medieval Europe when food preservation methods played a key role. This pâté has a rich aroma thanks to lemon juice and cayenne pepper, which add a slight spiciness to the dish. The composition is completed by bay leaf, adding subtle herbal notes. The pâté is perfect for serving with crispy baguette or crackers, creating a harmonious blend of flavors and textures. It works well as an appetizer for festive tables or as a light snack with a glass of white wine that highlights its multifaceted taste.
1
Prepare the salmon as you like (boil for 5 minutes or microwave for 2 minutes).
- Cold smoked salmon: 300 g
2
Put the fish in the blender, add 200 grams of oil, a little cayenne pepper, and lemon juice, and blend well.
- Butter: 250 g
- Cayenne pepper: to taste
- Lemon: 1 piece
3
Add spices, more pepper, and lemon juice.
- Cayenne pepper: to taste
- Lemon: 1 piece
4
Put it in a pot and place a bay leaf on top.
- Bay leaf: 1 piece
5
Pour with melted butter and cool.
- Butter: 250 g