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Smoked Salmon Pate

This is a great make-ahead pate recipe because it needs to sit in the refrigerator for 6 hours before you serve it, so if you are planning an Italian themed dinner party, why not make this as your appetizer, freeing up your time to focus on the entrée when the guests arrive? You will need potatoes, smoked salmon, olives, anchovies and butter to make the pate, along with a food processor to mix all the ingredients together. A little salt and black pepper is our only seasoning, because this is a very tasty pate without anything else added.

Use good quality smoked salmon to make this pate, since that is the main ingredient in the dish. Serve this with toast or crackers, and something green, such as arugula, mixed salad leaves, or even sliced pickles on the side. It is best to let people add their own pate to their toast else it might go soggy. You can also offer butter on the side, at room temperature so it can be spread easily on the bread before adding the pate on top. Not everyone will want it but some might.

Another idea is to make melba toast to go with pate since that is quite delicate. To make it, toast bread on both sides, then hold the toast flat and slide a sharp knife between the toasted edges to split the bread in half. Cut each one into 4 triangles and toast them under the broiler, untoasted side up, until they are golden brown with curled edges. You can also make these ahead, then just warm them for a minute or so in a 325 degrees F oven before serving with the salmon pate.

Pate di Salmone Affumicato
Summary: Smoked salmon teams with potatoes, olives, anchovies and butter to make this simple yet exquisite smoked salmon pate, which is great served with melba toast and arugula.
Author:
Cuisine: Italian
Recipe type: Appetizer
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 medium potatoes
  • 7 oz chopped smoked salmon
  • 3 tablespoons chopped, pitted, black olives
  • 2 canned chopped anchovies
  • 1 oz melted butter, and more for greasing
  • Salt and black pepper, to taste
Instructions
  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain the potatoes then peel and mash them.
  3. Put the salmon in a food processor with the olives, melted butter and anchovies.
  4. Grind in some salt and black pepper.
  5. Process the mixture until you have a puree.
  6. Stir this mixture into the mashed potatoes.
  7. Transfer this mixture into a greased mold dish.
  8. Smooth the surface and chill for 6 hours.
  9. Serve the pate with toast or crackers, and perhaps some arugula to garnish.

Photo Description:

This smoked salmon pate includes black olives, anchovies, butter and potatoes, and the flavor is gorgeous. Serve this with crackers or melba toast, as an impressive appetizer or as a filling for your lunchtime sandwiches. We like to add arugula for a splash of color, but you might prefer to serve this pate with pickles. Because this pate has mashed potato in, to thicken the texture and help hold everything together, it is a good way of using up leftover mashed potatoes, or else it does not take long to make a fresh batch. This pate will keep in a covered container in the refrigerator for up to 4 days after making it.
 


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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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