I think that many people love pate and often cook it at home. Most often, we prepare liver pate: chicken, beef or pork. Today I want to offer you salted or smoked salmon. If you add a little canned tuna to this pate, it will be even tastier. The pate turns out very airy, light and tasty.

This pate has one drawback: it ends incredibly quickly, however, just as it is prepared. It only takes a few minutes to prepare it. You can make small sandwiches with salmon pate as a snack for... I hope you like the recipe. The pate is also good because it can be made with any other fish, for example smoked mackerel.

Ingredients for the salmon pate recipe:

• Salted or smoked salmon 200 grams
• Tuna canned in its own juice (or oil) 1 jar (100 grams)
• Philadelphia type curd cheese 100 grams

How to make salmon pate

Cut the salmon into small pieces; if there are any bones, remove them. Open the can of tuna and drain all liquid or oil (if the tuna is in oil). Place all the ingredients, salmon pieces, tuna and cream cheese, into a blender glass and blend until a homogeneous, lump-free mass is formed. When you beat the pate, you will need to stop the blender a couple of times and use a silicone or plastic spatula to move the mass down. If you don’t have a blender, you can grind all the ingredients once or twice in a meat grinder with a fine grid. Small pieces of salmon may remain, but this will not spoil the taste of the pate. Serve pate with toast.

Recently, my family, including my child, have become heavily hooked on store-bought pates, especially those made from seafood. What could be better: open the jar, spread it on some bread, and a tasty and quick snack is guaranteed! But reading their composition is simply scary, all E-additives, dyes, flavor enhancers, and the presence of seafood in general is in great doubt. So I decided to cook something similar myself. So my family tried and appreciated the salmon pate.

My salmon fillet pâté recipe is simple. Regular black tea gave a light smoky taste; the spices I used were bay leaf, cloves and allspice. Well, lemon juice added the necessary sourness to the spread.

The salmon pate was smooth, creamy and very tasty. Down with store-bought analogues, because making something similar in a regular kitchen is as easy as shelling pears!

Ingredients

• salmon fillet 200 g
• processed cheese 100 g
• butter 100 g
• lemon 1/2 pcs.
• black tea 2 tbsp. l.
• water 1 l
• salt 2 tbsp. l.
• bay leaf 2 pcs.
• allspice, cloves 2 pcs.

How to make salmon pate

1. I am preparing everything necessary. The butter must be removed from the refrigerator in advance.
2. 
   First I prepare the brine. To do this, add black tea, salt, bay leaf, allspice and cloves to boiling water.
3. 
   Next I lower the salmon fillet. I time it for exactly 3 minutes, then turn off the heat, leave the fish in the pan with the lid closed for 3-4 hours, or overnight.
4. 
   After some time, I remove the fillet.
5. 
   I take it apart into small pieces with my hands, carefully inspecting it for the presence of bones. I remove the skin. I put the meat in a chopper bowl with a metal knife attachment.
6. 
   I also place processed cheese cut into cubes and soft butter there, and squeeze out lemon juice.
7. 
   I swirl everything until the mixture is as homogeneous as possible. I'll try it and maybe need to add more lemon juice.
8. 
   I put it in glass or ceramic jars and put it in the refrigerator for at least an hour so that the butter hardens a little.
9. After this, the salmon pate is completely ready, you can spread it on white bread and serve, if desired, add a slice of lemon and a sprig of parsley.

If you don't know how to spice up your everyday sandwiches, try the delicious salmon pate rillette. Sandwiches with such pate can even be served on a festive table. This type of pate has a coarse texture, it is not creamy like a regular pate, but is made up of fibers from cooked meat or fish, which gives it a special character. Pate rillette is prepared from pork, poultry, game and fish, and the meat or fish must be shredded with a fork or separated into fibers by hand. This method gives a completely different taste than the taste of a regular paste-like pate. This pate uses poached salmon and salted salmon to add variety to the flavor. We will also add herbs, herbal tincture and dry wine. Another delicious fish pate is this. The pate can be served on bread, in tartlets, in profiteroles, or simply eaten with a spoon. Try profiteroles with.

Ingredients for salmon pate with aromatic herbs and wine.

Fresh salmon – 250 g
Salted salmon – 120 g
Herbal tincture – 2 tbsp.
Dry white wine – 1 tbsp.
Celery, stalk – 1 pc.
Water – 3 tbsp.
Dried mint – 0.25 tsp.
Dried tarragon – 1 tbsp.
Fresh parsley - 3 sprigs.
Onion – 0.5 pcs.
Bay leaf – 3 pcs.
Peppercorns – 1 tsp.
Ground sweet paprika – 0.25 tsp.
Butter – 10 g
Olive oil – 1 tbsp.
Lemon juice – 0.5 tbsp.
Natural yogurt – 1 tsp.
Cream 30% - 2 tbsp.
Salt - to taste.

How to cook salmon pate with aromatic herbs and wine.

1. Mix yogurt and heavy cream using a whisk. Leave for a day at room temperature until thickened, transfer to the refrigerator.
2. Separate fresh salmon fillet from the skin, sprinkle with salt, pour over herbal tincture or liqueur. Mix everything with your hands and leave the fish to marinate for 40 minutes.
3. To simmer fish with vegetables, you need to use a little water and a pan with a thick bottom. Peel and wash the celery stalk, onion and parsley. Pour water over these vegetables in a saucepan, add dried herbs, bay leaves and pepper. Bring to a boil, add wine and simmer for 25 minutes.
4. Reduce the heat with the broth, add pieces of fresh salmon to it. You can also use pieces of fish with bones, but then you need more fish.
5. Cover the pan with fish and broth and simmer over low heat for 5 minutes. Then remove from heat and let sit for 10 minutes. After this, separate the fish from the bones and let cool. Mash the fish with a fork in a plate.
6. Peel the onion and chop finely. Sauté in butter until transparent.
7. Finely chop the salted salmon.
8. Mix boiled and salted salmon, olive oil, fried onions, lemon juice, salt and paprika, a mixture of yogurt and cream in a bowl. Mix everything well and put it in a jar, press tightly and close. Store in the refrigerator until use.