Remember our homemade smoked salmon I posted about here? Here’s how you can turn it into quite delectable pâté, so fast and easy to make it took more time for me to type this recipe than to actually make it.
I happened to measure ingredients this time, so this is how the recipe goes:
You’ll need:
- 8 oz smoked salmon (I took half and half Atlantic and wild Sockey), skinned
- 4-5 Tbsp mayonnaise (depending on the fattiness of the fish), homemade or store bought
- 1.5-2 tsp prepared horseradish
- 1.2-1.5 oz sweet onion (about quarter of a medium onion), very finely chopped
- Black pepper, to taste
- Salt, to taste
- 1 Tbsp butter
- 2 tsp chopped dill
With a fork, break and mash salmon filet until it turns into a paste. You can use a food processor as well, but for me it takes more time to assemble, disassemble and wash it.
Thoroughly stir together the salmon, onions, horseradish, mayo, black pepper and 1 teaspoon of dill. Season with salt if needed.
Divide the pate between the ramekins or jars. Melt butter, let cool slightly and mix in the rest of the dill. Pour the herbed butter on top of the pâté, cover the jars/ramekins with lids and refrigerate.
Serve on top of warm toasts, thick cucumber slices or endive leaves. A dollop of salmon caviar on top will not hurt at all.
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