Roasted and smoked salmon pate
Try out this delicious pate recipe made for your food business. A fish alternative to the French classic, bound with Greek yoghurt, COLMAN'S horseradish and dill.
Ingredients
For the oven roasted salmon:
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Salmon 1.3 kg
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White wine 125 ml
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Seasoning (salt+pepper) 2 g
Making the rillettes:
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Dill 25 g
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Greek yogurt 625 g
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Smoked salmon 833.33 g
Preparation
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Advance Preparation:
- Sterilize your kilner jars.
- Preheat the oven to 220°C.
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For the oven roasted salmon:
- Line a 10mm deep gastronorm tray with grease proof paper.
- Place the salmon skin side down in the tray. Season and add the white wine. Cover the tray tightly with foil.
- Bake the salmon for 10 min.
- Remove from the oven and allow to cool for 20 min. at room temperature, keeping the foil on.
- Whilst still warm turn the fish over then remove and discard the skin.
- Scrape the brown flesh of the fish and discard. Whilst still in the tray gently flake the fish into large pieces and chill ready to be used later.
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Making the rillettes:
- Melt the MEADOWLAND Professional and allow to cool slightly. Julienne the smoked salmon and place into a large mixing bowl.
- Add the chopped dill, lemon zest and juice then mix together.
- Add into the mix the Greek yoghurt, COLMAN'S Horseradish and melted MEADOWLAND Professional and fold in.
- Finally add the flakes of oven roasted salmon and carefully fold it into the mix so it retains some large flakes.
- Place the mix into Kilner Jars and store in the fridge until required.
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To serve:
- Serve by spooning out a table spoon of the salmon pate with pickled button onions, mini cornichons and caper berries along with some long thin croutes of ciabatta or ficelle.
