French Salmon Pate
8 servings
75 minutes
French salmon pâté is a refined dish embodying the elegance of French cuisine. Its roots trace back to the traditions of exquisite appetizers, combining delicate textures and sophisticated flavor nuances. Salmon, gently cooked in aromatic broth, gains softness and richness of taste. Crème fraîche adds airiness and creamy tenderness to the paste, while chives and lemon olive oil introduce fresh citrus and tangy notes. This pâté is perfect as an exquisite appetizer on baguette or crackers, as well as a complement to festive tables. The ideal combination of lightness and richness of flavor makes it an excellent choice for gourmets wishing to enjoy the classics of French gastronomy.
1
Bring a large pot of water to a boil. Add thinly sliced celery, onion, leek, black peppercorns, bay leaf, wine, and halved lemon. Cook for 25 minutes.
- Celery stalk: 1 piece
- Onion: 1 head
- Leek: 1 piece
- Black peppercorns: 1 teaspoon
- Bay leaf: 1 piece
- Dry white wine: 1 glass
- Lemon: 1 piece
2
Add the fish, cover with a lid, and remove from heat. Let it sit for 10 minutes. Remove the fish from the broth and cool in the refrigerator.
- Salmon fillet: 170 g
3
In a blender, mix the fish, sour cream, finely chopped chives, and lemon olive oil. Add salt and pepper. Chill before serving.
- Salmon fillet: 170 g
- Creme fraiche: 60 g
- Chives: 2 tablespoons
- Lemon-infused olive oil: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste