Salmon Pate
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Serves: 10 serves
 

Really delicious ... and easy!



This recipe featured in the first Dinner Party Cookbook of the Australian’s Women’s Weekly released some time in the 1970’s. Dare I say I think it was 1971 but there is no date in the cookbook itself … an oldie but a goodie.

The original recipe served four people, but I have doubled it to serve eight, and added some extras so that you can comfortably get ten servings.

The pate can be made a two days ahead … just keep it well covered in the fridge, removing it 30 minutes before serving to get some of the chill of it.

I serve the pate with baby cornichons, a tiny tomato (cut into quarters to the base but not right through so it will open like a flower), and a “curry cream” which is a mix of whipped cream, curry powder, mayonnaise and seasoning to taste. Measurements are at your discretion to a degree, but I use the whipped cream as a base to ensure that the curry cream is “light” … a recipe for this is given, but add as much mayo and seasoning as you wish. Prepare this a day ahead so that the curry flavour has time to develop, but check seasoning again before serving. A slice of either rye bread or sourdough toast is all that is needed to finish off the dish.

This recipe is fabulous for entertaining as it can be completely prepared ahead, and all that is left for you to do is serve it with that lovely bottle of wine you have been saving for such an occasion … enjoy!
Ingredients
INGREDIENTS FOR THE PATE
  • 250g hot water (boil the kettle and let sit for 10 minutes)
  • 2 tbls gelatin
  • 2 tbls veggie stock paste (or 2 cubes commercial chicken or veggie stock)
  • 440g tin salmon (use pink salmon for mild flavour, or red salmon for strong flavour)
  • 8 shallots, roughly chopped
  • 120g homemade mayonnaise (or shop bought)
  • 60g fresh lemon juice (add more if needed)
  • 2 tsp sea salt flakes and freshly milled pepper to taste
  • 250g cream
INGREDIENTS FOR THE CURRY CREAM
  • 300g full fat whipping cream
  • 2 ½ tsp curry powder of choice
  • 6 tbls mayonnaise (or more to taste)
  • 1 tsp sea salt flakes and freshly milled pepper
Instructions
METHOD FOR THE PATE
  1. Line loaf tin (I used one with a base measurement 22cm x 8.5cm) well with olive oil and turn upside down onto a tray until ready to use (this will help remove excess oil)
  2. Prepare a strip of baking paper to fit the long side of the tin, including the ends with extra to extend beyond the rim, and put aside (this will help when removing the pate from the tin)
  3. Boil your kettle and allow boiled water to sit for 10 minutes
  4. Place boiled water, gelatin and veggie stock paste (or cubes) into TM bowl and mix 20 seconds / speed 5
  5. Add undrained salmon, shallots, mayonnaise, lemon juice, salt and pepper and mix 10 seconds / reverse / speed 6
  6. Add cream and mix 10 seconds / reverse / speed 5
  7. Check seasoning and if necessary add more lemon juice, salt and pepper and mix for another 2 seconds / reverse / speed 5
  8. Upturn loaf tin and wipe off excess oil around rim, place strip of baking paper down the centre ensuring the ends extend beyond the rim, and fill with salmon mixture
  9. Place a strip of baking paper directly on top of salmon mix, place loaf tin on a small tray or plate, and completely cover in Gladwrap (this will help contain the salmon aroma so I usually double wrap)
  10. Place into fridge and leave to set overnight
  11. Thirty minutes before you are ready to serve, remove pate from fridge and take off the top strip of baking paper ... run a knife along the length of the tin between the pate and the tin (do this carefully so that you keep a nice edge and don’t cut into the pate)
  12. Place a long serving plate on top of the tin, and invert the tin onto the plate … at this point … depending on the size of your tin, the pate may drop out, if not then hold one end of the baking paper on the serving plate whilst you gently lift that end of the tin up, and the pate should drop onto the plate
  13. Remove the baking paper and cut into thick slices
  14. Serve with desired accompaniments
METHOD FOR THE CURRY CREAM
  1. Lightly whip the cream until soft peaks (do not overwhip … I use a hand beater to keep control on what I am doing)
  2. Add curry powder, mayonnaise and seasoning and stir in
  3. Taste to see if you need to add more mayonnaise and add a tablespoon at a time until you get the flavour that you like … also add extra seasoning if necessary
  4. Allow to sit overnight in the fridge where the flavour of the curry powder will develop
  5. Check seasoning again before serving
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/salmon-pate/