Salmon pate, perfect appetizer for the weekend appetizer

Today I bring you the perfect appetizer. So perfect that it could overshadow the rest of your menu, but it’s always important to start eating well and in style. The salmon pate that we find a lot in countries like France or Belgium, more than a pate we could say that it is a spread that we could say has a thick texture, because it shows the pieces of the ingredients that make it up.

One of the advantages of this salmon pate is that it will only take 15 minutes to prepare and another is that it can be made in advance, chilled and served immediately on freshly baked bread or next to some croutons or croutons. If you like these pâtés, others not to be missed are the caramelized onion pâté, the tuna and caper pâté, the spicy bonito pâté or the cod and bacon pâté.

Of course, we can think that this same way of preparing pate could be used for both meat and fish, with more common those of the fatty type, as in this particular case, which we will make with salmon. Salmon also in two textures, one cooked, and our favorite smoked salmon. Of course, if the smoked salmon is homemade, even better. This is an easy and almost unforgivable version of not doing it because of its simplicity, compared to other French classics in which, in the case of some meats, these can be cooked for hours, and this has nothing to envy from the previous ones.

To reduce the fat content of salmon in the mouth, we will flavor the fresh fillet by cooking it in white wine and shallot and add after the fact, in our set, the remaining acidic and refreshing elements such as chopped chives and fresh dill, lemon, pepper, flower cheese and mustard. Then our pâté would be amazing accompanied by some pickles such as gherkins, olives or pickled onions. So the way to eat it is on crusty toasts we want, we could even put a layer of spread butter on the bread at the base.

It’s perfect for a casual snack at home if you have guests over. I don’t recommend leaving it to be served on the toast too early as it will tend to get soggy and lose its crispness, it’s better to do it a few minutes before or even arrange the two salmon spread in a bowl. pickles in another, a piece of butter near and on the side the toasted bread to assemble each in taste.

How to make fresh and smoked salmon pate


  • Fresh salmon, 300 g

  • Shallot, 2 units

  • White wine, 100 ml

  • Smoked salmon, 50 g

  • Chopped dill, 2 tsp

  • Finely chopped chives, 1 tsp

  • Black pepper, finely chopped, plenty

  • Cream cheese, 1 tablespoon

  • Melted butter, 2 tbsp

  • Lemon juice, 2 tsp

  • Salt, without

  • Mustard, 1/4 tsp

Step 1

Clean the shallots and chop them Bruise small. Squares as small as possible, come on. Put the shallot and the wine and the salmon in a pan, cover and cook for 5 minutes on medium heat. Then remove the salmon to a plate and let it cool.

Step 2

Strain the resulting liquid and keep it. While the salmon is cooling, chop the dill, chives and thyme. Finely chop the smoked salmon.

Step 3

Unwrap the salmon with your hands. Your own fat will help us do this, it will be very easy. You should remove the skin from the salmon. Chop the smoked salmon like a tartare.

Step 4

Mix all the spices of the pate as well as the shallot with which we had cooked the salmon. Add the lemon juice, the two salmon – both the smoked and the fresh one that we have baked – and season with salt and pepper. Finally, add a tablespoon of melted butter and mix very well with everything.

step 5

Cool the salmon pate completely before serving.

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