Homemade salmon paté style, the easiest recipe for a different appetizer
Today I am going to show you how to prepare this original homemade salmon pate, a very simple recipe to prepare an appetizer different from the usual ones. Actually more than a pate, we are dealing with a kind of corsage in which we can notice the ingredients but if you prefer a cream-type pate, it would be enough to grind the result once prepared.
With some rolls, wafers or crispy toasts, this pate that mixes fresh salmon with smoked salmon is really delicious. The key is to chop everything into portions of similar size and use the proportions of the ingredients in the way that we indicate now.
IngredientsFor 6 people
- Fresh salmon from the fattest area 200 g
- Smoked salmon 80 g
- Sour cream or thick cream (three tablespoons)
- Capers 15
- Dijon mustard a tablespoon for dessert
- Onion or shallot 50 g
How to make homemade salmon pateDifficulty: easy
- Total time 5m
- Elaboration 5m
- Repose 2 h
We start by cutting the salmon to choose the area of the belly, more fat and perfect for these preparations. The central loin can be saved to be baked or at low temperature. Once the skin is removed, we cut it into small pieces.
Poach the shallot or a small onion, finely chopped in a frying pan and add the pieces of salmon. After sauteing two or three minutes, season and add a splash of lemon juice. We crush the pieces slightly to turn them into crumbs. Let it cold down.
In a bowl, mix the minced smoked salmon with the sour cream, Dijon mustard and capers cut in half. Add the fresh salmon that we had in the pan and mix well.
We keep it in the fridge and let it sit for a couple of hours. We serve it cold with rolls, blinis or toast for spreading and you are ready to enjoy it as an aperitif.