Recipe by Luschka
I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think...
Top Review by Andi of Longmeadow Farm
Sock it to me, salmon! Wow, is this an *enchanted* truly wonderful joy to prepare and devour. Friday evenings recently have been dominated by nice appetizers, that often include smoked salmon and so it happened this last Friday in the cold month of February that I smoked salmon to use up. I came upon this wonderful treasure of a recipe so easy I could whip this up in seconds . The hardest part was watching it chill in the fridge. I really had everything on hand, and followed this exactly. I was going to scoop in balls as suggested, but since Dennis was standing there gazing at me, with the slight smile approaching, I thought I would just pop one in his mouth before he protested. If you want to make someone feel cozy and warm, (even yourself) don't hesitate to swing this together.....I will be using this often. Oley! Thank you Luschka for this wonderful treat....
- 100 g smoked salmon, pieces trimmings work well
- 50 g unsalted butter
- 2 tablespoons double cream
- 5 ml ground black pepper
- 1 pinch cayenne pepper
- lemon juice
- 1 sprig parsley, to garnish
For the butter
- 50 g butter or 50 g margarine
- 25 ml chopped parsley
Directions See How It's Made
- Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard.
- When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste.
- Turn into a small dish and chill for several hours.
- (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly.
- I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty!
- If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect.
- Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.