Smoked Salmon Pâté

Description

This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.

Ingredients

800 g

Salmon (Raw Trim Such As Belly & Tail)

133 g

Butter

300 g

White Wine

17 g

Liquid Smoke

6 g

Salt

Eggs

500 g

Cream (Heavy Whipping)

Lemon (Zest & Juice)

190 g

Shallot (Sliced)

Instructions

Sweat shallots and butter together over very low heat for about 5 minutes, or until soft and translucent.
Deglaze with white wine and reduce by two-thirds.
Add cream, liquid smoke, salt, lemon juice and zest and simmer for 5 minutes.
Blend cream mixture in blender on high for 60 seconds. Pass through a fine mesh strainer and measure out 800 grams.
Combine 800g cream mixture with 800g raw salmon in food processor.
Process for 2 minutes into a fine paste. Add 2 eggs and process for another 30 seconds.
Pass through a tamis and pour into a plastic lined terrine mold.
Fold the edges of the plastic wrap over to seal the pate mixture in the terrine. Cover with aluminum foil, making a tent between the pâté mixture and foil. This space will trap some steam, allowing the pâté to cook more evenly.
Bake pâté in a water bath, at 350ºF/175ºC for 1.5 hours.
After baking is finished remove foil from terrine mold. Gently press down on the pâté, it should feel "springy" and set.
Place a sheet tray on top of the terrine mold, press down with weights, and chill overnight in the refrigerator. If the pâté has not risen above the edge of the terrine mold, cut a piece of cardboard to use as a spacer so that the weights will gently press down the pâté mixture as it cools.
The next day, open up the sealed plastic wrap and turn out pâté onto a long plate or board that you can later store the pâté on.
Slice and serve.

Notes

My favorite way to serve this smoked salmon pâté is with a little frisée, capers, pickled red onions and toast points.

The above brioche bread recipe makes perfect toast points to go along with this smoked salmon pate.

Source: Jacob Burton
Prep time: 30 minutes	Cooking time: 1 1⁄2 hours	Total time: 2 hours