Salmon Pâté Bruschetta Recipe

Name: Salmon Pâté Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 scallion, sliced; 1/2 lemon, sliced; 1 bay leaf, torn in half; 1/2 teaspoon black peppercorns, lightly crushed; 4 fluid ounces dry white wine; 1 lb boneless salmon, cut into pieces; 4 ounces butter, at room temperature; 5 ounces smoked salmon, cut into bite-size pieces; 4 scallions, white parts half the green parts, very finely chopped; 1/4 teaspoon ground nutmeg; 2 tablespoons very finely chopped fresh parsley; salt and pepper; 24 slices French bread, each about 1/2 inch thick

Servings: persons

1/2 scallion, sliced
1/2 lemon, sliced
1 bay leaf, torn in half
1/2 teaspoon black peppercorns, lightly crushed
4 fluid ounces dry white wine
1 lb boneless salmon, cut into pieces
4 ounces butter, at room temperature
5 ounces smoked salmon, cut into bite-size pieces
4 scallions, white parts half the green parts, very finely chopped
1/4 teaspoon ground nutmeg
2 tablespoons very finely chopped fresh parsley
salt and pepper
24 slices French bread, each about 1/2 inch thick

1
Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
2
Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
3
Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
4
When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pate on the hot toast.

519

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 scallion, sliced, 1/2 lemon, sliced, 1 bay leaf, torn in half, 1/2 teaspoon black peppercorns, lightly crushed, and more.

Yes, Salmon Pâté Bruschetta 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!

Salmon Pâté Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions