Fresh and Smoked Salmon Pate Recipe

Name: Fresh and Smoked Salmon Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup heavy whipping cream; 1/4 cup sour cream dairy; 3 cups water cold; 1 each carrots peeled and sliced; 1 each onions small, thinly sliced; 1 each bay leaves; 3 slices lemon thin; 1 each red chili peppers fresh; 1 pound salmon fillets with skin; 4 each shallots finley chopped; 1 1/2 tablespoons butter, unsalted plus 1/2 cup, at room temperature; 8 ounces smoked salmon diced; 2 tablespoons lemon juice; 1 1/2 teaspoons salt; 1/4 teaspoon white pepper; 1 tablespoon dill weed fresh, finely chopped, plus a few sprigs for garnish; 6 tablespoons ghee (clarified butter)

Servings: persons

1/4 cup heavy whipping cream
1/4 cup sour cream dairy
3 cups water cold
1 each carrots peeled and sliced
1 each onions small, thinly sliced
1 each bay leaves
3 slices lemon thin
1 each red chili peppers fresh
1 pound salmon fillets with skin
4 each shallots finley chopped
1 1/2 tablespoons butter, unsalted plus 1/2 cup, at room temperature
8 ounces smoked salmon diced
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 tablespoon dill weed fresh, finely chopped, plus a few sprigs for garnish
6 tablespoons ghee (clarified butter)

1
Whish together heavy cream and sour cream in small bowl.
2
Refrigerate.
3
Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer.
4
Bring to boiling; continue to boil 10 minutes.
5
Lower to simmer.
6
Add salmon, skin side up.
7
Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes.
8
Do not overcook.
9
Remove salmon from poaching liquid; remove and discard skin.
10
Cool completely.
11
Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
12
Transfer to bowl of food processor.
13
Add salmon, smoked salmon and cream mixture to food processor.
14
Puree until smooth.
15
With processor running, add remaining 1/2 cup butter, bit by bit, until smooth.
16
Add lemon juice, salt and pepper.
17
Fold in dill.
18
Spoon mixture into 4 cup souffle dish or decorative serving dish.
19
Smooth top with rubber spatula.
20
Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
21
Pour clarified butter over top of pate to cover completely.
22
Refrigerate 4 hours to set pate.
23
NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
24
Remove from heat; skim off foam from top.
25
With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind.
26
Discard milky solids.
27
Use clear butter.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup heavy whipping cream, 1/4 cup sour cream dairy, 3 cups water cold, 1 each carrots peeled and sliced, and more.

Yes, Fresh and Smoked Salmon Pate falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh and Smoked Salmon Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions