Salmon Pate Recipe

Honestly, this salmon pâté is a perfect blend of sophistication and comfort, tapping into my love for creativity in the kitchen while also catering to my busy lifestyle. The fresh and smoked salmon duo, combined with creamy textures and zesty lemon, makes it a delight that’s as easy to whip up as it is indulgent, impressing both my Instagram followers and my taste buds.

I enjoy making recipes that meld the flavors of fresh and smoky elements. My Salmon Pâté mixes fresh salmon fillet and smoky salmon with the creamy textures of softened cream cheese and heavy cream.

The pâté gets its bright acidity from fresh lemon juice and an irresistible flavor combo of capers, dill, and the salmon duo.

Ingredients

Salmon Fillet, Fresh: An abundant source of omega-3 fatty acids; absolutely a superb protein source.

Sliced lox: There is no smoky flavor; instead, lox just has the taste of salmon.

When made correctly, lox is not as rich in healthy fats as lox’s skinny cousin, smoked salmon.

Cream cheese: Delivers creamy texture; is a source of calcium and protein.

Lemon Juice, Fresh: Contributes bright tanginess; very high in vitamin C.

Capers: Delivers a briny punch; few calories.

Dill: Conveys a delightful, herby kind of flavor; has antioxidants in its corner.

Add richness; source of fat.

Ingredient Quantities

• 8 oz (225g) fresh salmon fillet
• 8 oz (225g) smoked salmon
• 4 oz (115g) cream cheese, softened
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained and chopped
• 1 tbsp fresh dill, chopped
• 1/4 cup (60ml) heavy cream
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt

Instructions

1. Your oven should be preheated to 350°F (175°C). A baking sheet, lined with parchment paper, should have a fresh salmon fillet placed on it. That fillet should be baked for about 15-20 minutes, or until it is completely cooked through and has become opaque. The salmon should be allowed to cool until it is completely cool.

2. In a big bowl, meanwhile, combine the cream cheese, fresh lemon juice, capers, and snipped dill. Mix very well until smooth.

3. Once the fresh salmon has cooled, use a fork to flake it into small pieces. Make sure that there is no skin or bone in the salmon.

4. Cut the smoked salmon into small pieces, about the size of a bite, and ensure they are well-distributed throughout the dish.

5. Combine flaked fresh salmon and chopped smoked salmon with the cream cheese base.

6. Add the heavy cream and stir gently until the mixture is smooth and well combined.

7. Add freshly ground black pepper and salt to the mix. Alter the proportions to get the taste you want.

8. Pour the mixture into a bowl for serving or a mold, smoothing the top with a spatula.

9. Place the plastic wrap over the bowl, sealing it tightly. Next, put in the refrigerator for the next 1-2 hours, letting it chill. Then, serve.

10. Accompany the salmon pâté with either crackers, toast, or fresh bread, as you see fit. Therein lies the potential for alternative textures and densities. And here lies the dish’s single most attractive quality: there’s no incorrect way to serve it.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Fork
6. Knife
7. Cutting board
8. Spoon or spatula
9. Measuring spoons
10. Measuring cup
11. Plastic wrap
12. Serving bowl or mold

FAQ

• Q:Can I substitute canned salmon for fresh? A: You can use canned salmon, but fresh salmon will deliver a better flavor and texture.
• Q:Salmon pâté: How long can it stay in the refrigerator? If you keep it in an airtight container, the pâté should keep for 2-3 days.
• Q:Is it possible to freeze salmon pâté? A: Not recommended. It may change the flavor and texture of your salmon pâté.
• Q:What can I serve with salmon pâté?
  Accompany it with crusty bread, crackers, or crudités for dipping.
• Q:Is it possible to replace cream cheese with a dairy-free option? A: Absolutely, a dairy-free cream cheese substitute can be used for a version that’s free from lactose.
• Q:Can additional seasoning be added for flavor? A: Most certainly. Please adjust the amounts of salt, pepper, and dill to taste, and for those who aren’t a fan of dill, sub it out for another herb of your choice.

Substitutions and Variations

Salmon Fillet, Fresh: Use canned salmon instead, drained. This may affect the texture a bit, but it should work just fine.
Use gravlax or lox if you can’t find smoked salmon, which will give you a similar flavor profile.
Cream Cheese: Substitute mascarpone cheese for a slightly sweeter and richer consistency.
Dried Dill: If you don’t have fresh dill, use 1 tsp dried dill, adjusting to taste if you prefer more or less herb. Dried dill has a more potent flavor than fresh, so add it carefully.
Sour Cream: Use heavy cream for a less tangy flavor but the same amount of cream as a base for your sauce.

Pro Tips

1. Enhance Flavors With Zest Before juicing the lemon, grate some of the zest into the cream cheese mixture. The zest will add an extra layer of citrus flavor that complements the salmon beautifully.

2. Texture Variation For added texture, consider incorporating finely chopped red onion or shallots. They provide a subtle crunch and a mild sharpness that balances the creaminess.

3. Chill for Longer For a more developed flavor, prepare the pâté a day ahead. Let it chill overnight in the refrigerator. This allows the flavors to meld together more thoroughly.

4. Herb Alternatives While dill is traditional, you can experiment with other herbs like chives or parsley for a different herbal note, depending on preference or availability.

5. Smoked Salmon Quality Since smoked salmon is a key ingredient, choose a high-quality variety. Its flavors will greatly influence the overall taste of the pâté, so opt for the best you can find.