Salmon pate (Best First Fish Dish)

Summary by Krater

Helen Rennie demonstrates how to make salmon pate by slow-baking salmon fillets at a low temperature, then mixing the flaked fish with shallots, capers, herbs, butter, mayo, sour cream, and Dijon mustard.

From the video

Answers: How do you make salmon pate?

• salmon pate recipe
• baking salmon at low temperature
• cold smoked salmon preparation
• herbs and shallots preparation

Ingredients

• 1 pound salmon
• salt
• 1 tsp oil
• 1 lemon lemon zest
• lemon juice
• 1 medium shallot
• 1 Tbsp capers
• dill
• parsley
• chives
• 113g cold smoked salmon
• 30g unsalted butter
• 65g mayo
• 35g sour cream
• 15g Dijon mustard
• black pepper

What it concludes

• Baking salmon at a low temperature of 300F gives a much bigger window of opportunity to catch the fish at the right level of doneness and prevents albumin buildup.
• Rinsing capers helps remove their briny taste.
• Adding smoked salmon last avoids mushing it too much.
• Chilling the pate in the fridge for at least 4 hours or overnight helps it firm up and taste even better.