Recipe by Julie B's Hive
Deliciously rich! Ideal for parties! Can be prepared in advance for last-minute quick assembly. Chill 30 minutes before serving.
Top Review by Rinshinomori
This was a delightful salmon fish pate recipe for baguettes. I've never used salmon for making something like this and thoroughly enjoyed having the pate with green salad, quick grilled ponzu marinated pork slices, and drinks. Besides the ingredients shown, I added a 1 T fresh squeezed lemon juice, 1 tsp minced garlic, minced fresh tarragon from my yard, and about 1-2 T parmesan cheese to the pate. Nutmeg is a very important component of the taste in this pate and if you can, grate fresh nutmeg. This is so good that we plan to have this often. Thank you for posting this wonderful recipe.
- 1 scallion, sliced
- 1 lemon, sliced
- 1 bay leaf, torn in half
- 2.46 ml black peppercorns, lightly crushed
- 4 fluid ounce dry white wine
- 453.59 g boneless salmon, cut into pieces
- 113.39 g butter, at room temperature
- 141.74 g smoked salmon, cut into bite-size pieces
- 4 scallions, white parts half the green parts, very finely chopped
- 1.23 ml ground nutmeg
- 29.58 ml very finely chopped fresh parsley
- salt and pepper
- 24 slice French bread, each about 1/2 inch thick
Directions See How It's Made
- Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
- Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
- Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
- When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.