- 30 minutes
- For 6 people
- 0.5 € / person
- 230kcal per 100g.
How to make salmon pate
I have to prepare a dinner snack for some friends, and after preparing a succulent snack menu, I have been wanting to surprise them with something else.
Since I have some salmon fillets that I took out to eat, but we have not used them and I do not want them to spoil, I am going to use them to make a salmon pate , which will surely delight everyone.
It is an easy and quick snack to prepare. Perfect to surprise at any event you have and always triumphs, even with more flavor than my sister Nuria’s mussel pate puts on Christmas .
I have tried several recipes for salmon paté and after having cooked three of them, I keep mine, which is just a mixture of several that I liked.
For me, the combination is perfect and the texture is magnificent. After all, the definitive recipes are achieved by trying and researching different ingredients and their combinations.
If you fancy an easy and quick appetizer, nothing better than this salmon pate. You don’t have to be a chef to make it, but the result is great.
The term paté is used to designate various types of preparations that include picadillos and constitute one of the main attractions of cold tables and informal meals, such as the one I prepare today.
To accompany the pate and in the case of salmon, I will accompany it with a fresh white wine, because the combination is perfect for the palate.
Preparation of salmon pate
- We remove the scales and bones from the salmon fillets.
- In a small saucepan, bring the milk to a boil. When it is boiling, we remove it from the heat and introduce the pieces of salmon. We reserve.
- In a not very large saucepan, put a heaping tablespoon of butter, undo it and add the chopped onion. We cook it over medium heat. In this case we do not want it very toasted. Make it transparent or a little golden.
- When the onion is poached add the liquid cream and raise the heat to boil for a minute. Season with salt and pepper to taste.
- Drain the salmon and cut into pieces. We remove the thorns that we find.
- Add the salmon to the casserole and stir over medium heat, until we have a very creamy and thick texture. About 4-5 minutes over medium heat.
- We remove the casserole from the heat and let it cool for a minute, so that it warms up. Add the anchovies and pass everything through the mixer, until you get a cream without lumps.
- We put them in a container covered with film, or in a taper or in a terrine and leave it in the fridge, at least two hours, before serving.
- It is essential for the flavors to be integrated and for the cream to acquire the appropriate texture, neither very solid nor broth.
- When its texture is more or less solid, we serve it with toasted bread spread.
- We serve with toast or blinis that can be decorated with chives or chopped dill.
A homemade salmon pate with a proven result on many occasions much better than any that I have bought in the supermarket.
You can see all the photos of the step by step in the next album .
Tips for a fluffy salmon pate
- It will make you look like real kitchens, you will have two tubs full of paté to distribute all over the table and each guest will be served what they need, each tubs of about 220 grams.
- It can be prepared with fresh salmon but also with remains of Christmas smoked salmon, a way to take advantage of delicatessen in another successful recipe.
- With these recipes that we give you, you can spread toasts and canapés, fill tartlets or prepare sandwiches and sandwiches.
- In this case we have served it in small bowls with a few salmon roe on the side so that each one gets what they want and accompanied by canapé type toasts or with mini blinis .
- When presenting it on the table, a very original idea is to use empty canning cans. For example, I have accumulated a few, which I then use to serve various snacks.
- Everything so that in your party food all the guests make the wave. That said, calculate the times so that the bull does not catch you and get to work.