Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: aquaboy24 on August 30, 2005, 04:25:08 PM

Title: Smoked Salmon Pate
Post by: aquaboy24 on August 30, 2005, 04:25:08 PM

Anyone ever made their smoked product into Pate? I am wondeirng how to do this exactly.

if you have any ideas - I would love to hear them

thanks
Vince

Title: Re: Smoked Salmon Pate
Post by: DragonSpeed on August 30, 2005, 05:21:19 PM

A good food chopper, cream cheese and a kick-my friend blender.

Title: Re: Smoked Salmon Pate
Post by: blaydRnr on August 30, 2005, 11:59:27 PM

i've tried it before, but unless it's cold smoked sockeye, i wouldn't recommend it.  then again, i'm biased. i'm not big on pate.
i prefer to poach smoke salmon in creamo or 'half and half'.  it gives it a rich and flakey tecture.

Title: Re: Smoked Salmon Pate
Post by: aquaboy24 on August 31, 2005, 04:12:04 PM

so how does one Poach smoke? I am using a hot smoker..doesn't sound like it would work.

And dragon speed...what exactly is a "food chopper?"

thanks
Vince

Title: Re: Smoked Salmon Pate
Post by: blaydRnr on August 31, 2005, 05:01:16 PM

Quote from: aquaboy24 on August 31, 2005, 04:12:04 PM

so how does one Poach smoke? I am using a hot smoker..doesn't sound like it would work.

And dragon speed...what exactly is a "food chopper?"

thanks
Vince

all you do is take the hot smoked salmon and place it in simmering creamo.  let it cook through till the flesh starts to lightly flake.  or you can steam the smoked salmon then pour creamo over it. very simple... try it.

food chopper = quisinart/food processor.

Title: Re: Smoked Salmon Pate
Post by: Roots on September 01, 2005, 12:38:59 AM

Here's something that I've been making for family gatherings. You simply blend all this stuff in a blender/food processor. Don't forget to season with salt & pepper. I usually serve this with breadsticks, crackers, fresh baguette slices, olives... This makes around 6 servings...you can make it a day ahead, just make sure when you take it out of the fridge you give it some time to reach room temperature before serving.  ;)

8 ounces smoked salmon, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
3 tablespoons chopped fresh chives
2 tablespoons chopped shallot
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice

Title: Re: Smoked Salmon Pate
Post by: DragonSpeed on May 04, 2007, 06:05:14 PM

Quote from: aquaboy24 on August 31, 2005, 04:12:04 PM

so how does one Poach smoke? I am using a hot smoker..doesn't sound like it would work.

And dragon speed...what exactly is a "food chopper?"

thanks
Vince

http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=240&categoryCode=CE

Title: Re: Smoked Salmon Pate
Post by: stinkytroutboy on May 24, 2007, 09:27:20 AM

Roots recipe is a good one ;D