Ingredients with Measurements:
- 1 lb fresh salmon fillet, skin removed
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Special equipment needed:
- Food processor
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet and season with salt, pepper, and smoked paprika. Bake for 12-15 minutes or until cooked through.
3. Remove the salmon from the oven and let it cool down to room temperature.
4. In a food processor, pulse the cooked salmon until it becomes a smooth paste.
5. In a mixing bowl, combine the salmon paste, softened butter, cream cheese, sour cream, lemon juice, and fresh dill. Mix well until all ingredients are fully incorporated.
6. Season the mixture with salt and pepper to taste.
7. Line a small loaf pan with plastic wrap, leaving some overhang on the sides.
8. Transfer the salmon mixture into the lined loaf pan and smooth the surface with a spatula.
9. Cover the top of the salmon pâté with the overhanging plastic wrap and refrigerate for at least 2 hours or until firm.
10. To serve, remove the salmon pâté from the loaf pan and unwrap the plastic wrap. Garnish with fresh dill and lemon wedges, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Baking temperature: 375°F
Serving size:
This recipe yields about 8 servings.
Nutritional information:
Calories per serving: 250
Total fat: 23g
Saturated fat: 13g
Cholesterol: 90mg
Sodium: 270mg
Total carbohydrates: 1g
Protein: 11g
Substitutions for ingredients:
- Fresh salmon fillet can be substituted with canned salmon, smoked salmon, or cooked salmon leftovers.
- Unsalted butter can be substituted with salted butter, but adjust the amount of added salt accordingly.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Fresh dill can be substituted with other fresh herbs like parsley, chives, or tarragon.
- Smoked paprika can be substituted with regular paprika or cayenne pepper for a spicier flavor.
Variations:
- Add chopped capers, shallots, or red onion for extra flavor and texture.
- Substitute salmon with other types of fish like tuna, trout, or mackerel.
- Add a splash of brandy or cognac for a boozy twist.
- Serve the salmon pâté on crostini, crackers, or sliced baguette.
Tips and tricks:
- Make sure the salmon is fully cooked before processing it in the food processor.
- Soften the butter, cream cheese, and sour cream at room temperature before mixing them with the salmon paste to avoid lumps.
- Adjust the seasoning to your taste preferences.
- Use a high-quality food processor to achieve a smooth and creamy texture.
- Chill the salmon pâté for at least 2 hours to allow it to set and develop its flavors.
Storage instructions:
- Store the salmon pâté in an airtight container in the refrigerator for up to 5 days.
- Freeze the salmon pâté for up to 1 month. Thaw in the refrigerator before serving.
Reheating instructions:
- The salmon pâté is best served cold, but if you prefer it warm, you can heat it in the microwave or in a small saucepan over low heat.
Presentation ideas:
- Serve the salmon pâté on a platter with crackers, crostini, or sliced baguette.
- Garnish with fresh dill, lemon wedges, or sliced cucumber.
Garnishes:
- Fresh dill
- Lemon wedges
- Sliced cucumber
- Chopped capers
- Red onion slices
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Sparkling wine, such as Prosecco or Champagne
- Beer, such as IPA or Pilsner
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Grilled asparagus
- Crusty bread
Troubleshooting advice:
- If the salmon pâté is too dry, add more sour cream or cream cheese to the mixture.
- If the salmon pâté is too runny, chill it in the refrigerator for a longer time or add more butter to the mixture.
Food safety advice:
- Make sure the salmon is fully cooked before processing it in the food processor.
- Store the salmon pâté in the refrigerator at 40°F or below.
- Discard any leftover salmon pâté that has been left at room temperature for more than 2 hours.
Food history:
- Pâté is a French dish that originated in the Middle Ages. It was traditionally made with liver, but nowadays, there are many variations that use different types of meat or fish.
Flavor profiles:
- Creamy
- Buttery
- Savory
- Smoky
- Tangy
Serving suggestions:
- Serve the salmon pâté as an appetizer or a snack.
- Pair it with a glass of wine or beer for a sophisticated touch.
- Bring it to a potluck or a party and impress your guests with your culinary skills.
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