I had some salmon in the freezer, I wanted some smoked salmon pate and then this is what happened.
SMOKED SALMON PATE
350 g hot or cold smoked salmon (recipe follows if you want to make your own)
200 g cream cheese, room temp so it is a little soft
2 tablespoons cream
¼ red onion, bruniose (finely chopped)
1 small handful fennel fronds or dill, chopped
1 small handful parsley, chopped
1 tablespoon chopped capers (or kalpers)
½ lemon, juice and zest
Salt and pepper
Baguette to eat it with
Whisk cream cheese and cream in a large bowl – enough to loosen it up a bit (kinda like a couple of glasses of cheap bubbles for your high school formal date).
Using your fingers, flake salmon over the cream cheese.
Add all other ingredients and fold together until you have a nicely combined pate.
Check seasoning and adjust if necessary.
Take that baguette, smear it with pate and get eating.
It will last in the fridge for 5 days no dramas.
HOT SMOKED SALMON
750 g fillet of fresh salmon, skin on
Store bought barbecue rub – something with some sweet and a touch of heat is good. I have used Lanes Magic Dust
Get your barbecue up to a low heat. Something around 225 F (105 C) will do the trick. Add a little fruit wood for flavour if you have some. I have chucked I little apple wood chunk on the coals.
Season the fillet of salmon liberally on the top side with the rub.
Line a small tray with baking paper and place the salmon onto the tray skin side down.
Smoke salmon using indirect heat for approximately 45 minutes or until cooked.
Take salmon out of the smoker and refrigerate until you’re ready to do something with it.
Make some pate and then use the rest for pasta, bruschetta, scrambled eggs, fish cakes etc.