Smoked Salmon Pate | Perfect Salmon Starter
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- Опубликовано: 29 авг 2024
- I love this salmon pate or rillettes recipe and it can be made super easy by just potting the initial pate or by wrapping in cold smoked salmon to create a really eye catching starter or as part of a platter.
It's delicious and the strong flavour means a little goes a long way. You could also make this with roasted salmon for a lighter tasting pate.
Ingredients
Serves 4
200g hot smoked salmon
100g cold smoked salmon
If hot smoked salmon is unavailable you can use all cold
80g cream cheese
2 tbsp chopped fresh dill
6 chopped cornichons
1 tbsp lemon juice
1 heaped tsp creamed horseradish
salt and pepper
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That looks so delicious though think I'm going to have to practice. Can't wait to try!
Thanks so much, hope you enjoy the tasty practices 😁
How can it be smoked salmon when it’s a pate
How comes you used full fat cream cheese in this recipie but light cream cheese for the smoked mackerel pate?
I actually used light in this one as well, I just decided not to specify in the ingredients list as it can be done with either as can the mackerel one. I tend to always use light cream cheese myself in a vain attempt to lose some weight but I kind of made the decision with the recipe to leave it up to the viewer as to what they prefer rather than me forcing you one way or the other
@@CupboardCreations oh ok, is there a difference in taste between full fat soft cheese and light soft cheese? In the smoked mackerel pate video you said you'd recommend light soft cheese not for losing weight but because you didn't want it to be a cheese spread with fish in it. Does light soft cheese taste less cheesy?
There usually is a small difference, full fat is a bit cheesier. It wouldn't matter as much for this salmon one as smoked salmon and cream cheese is a classic combination. But I'd probably stick with lighter for mackerel as light also tends to be slightly more acidic which goes well
@@CupboardCreations ohhok makes sense.... Btw I've seen other recipies on RUclips where they have used mascarpone cheese or creme fraiche instead of cream cheese.... Would you recommend any of those instead for the smoked mackerel pate? I've never tried either of those things so don't know what they taste like.
They both have a more creamy richer taste, creme fraiche will have very little cheesiness, mascarpone like mixing half cream cheese with whipped cream. Both would work but you would probably want less as otherwise it could get more like a spread than a pate as they are a bit looser. The reason I've stuck with cream cheese is not because it's any better, I doubt with the strength of the fish I would taste much difference, but I wanted this channel to be about ease of getting ingredients and not wasting any leftovers. If I have half a pot of cream cheese left afterwards I can always put it with some ham in a sandwich and take it to work, for the others I need to find another recipe to make before they go off 🙂
Oh I see silly me
It’s because you have bought smoked salmon 😂
Please except my apologies for being a dum dum
Great recipe I’m sure to give it a try unlike wales 👍🏻
Oh no the ribbing on the rugby makes it's way to my you tube comments. Harsh but fair, love it 😀