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Pate De Saumon Fume

chef.pierre's picture
Ingredients
  Smoked salmon 6 Ounce (175 Grams)
  Butter 2 Ounce, softened (50 Grams)
  Creme fraiche/Double cream 4 Fluid Ounce (125 Milliliter)
  Lemon juice 1 Tablespoon (Of 1/2 Lemon)
  Cayenne pepper To Taste
  Ground black pepper To Taste
  Salt To Taste
  Lemon 1⁄2 , thinly sliced
  Parsley sprigs 4 (For Decoration)
Directions

MAKING
1. In a food processor, puree salmon until smooth and creamy.
2. Add butter and cream to puree. Mash a little at a time.
3. Season with lemon juice, cayenne, salt and pepper to taste.
4. Pack pate in a crock and chill.

SERVING
5. Garnish with lemon wedges or parsley sprigs right before serving the pate at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon
Cook Time: 
10 Minutes
Servings: 
6

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