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Alaskan Salmon

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Salmon Pâté
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Salmon Pâté
From Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.

Combine in a small saucepan:
4 ounces skinless salmon fillets, cut into bite-sized pieces
1/2 cup dry white wine

Bring to a boil over medium heat. Remove from the heat and drain, discarding the wine. In a small saucepan, heat over medium heat:
1 tablespoon olive oil

Add the salmon and cook until opaque, about 5 minutes; do not let it brown. Add:
2 tablespoons brandy or Cognac
Salt and ground black pepper to taste

Remove from the heat and set aside. In a small saucepan, melt over medium heat:
3 tablespoons unsalted butter

Add and cook, stirring, until opaque, 3 to 5 minutes:
4 ounces smoked salmon

Let cool, then puree the smoked salmon in a food processor along with:
3 tablespoons unsalted butter

Using a fork, combine the fresh salmon and the smoked salmon mixtures until well blended. Taste and adjust the seasonings. Cover and refrigerate for at least 12 hours before serving. Remove from the refrigerator about 30 minutes before serving.

Serve on: Thin slices of warm toast

Yield: 4 to 6 appetizer servings

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