I've been on a salmon binge lately. Yes, yes, I know. I am supposed to be "Beyond Salmon." But the truth is that salmon is a perfect fish to serve cold (so are tuna and sturgeon, but those are a bit of a splurge), and since I wanted to bring some fish appetizer to the Christmas fair at work, I decided on a salmon-orange pâté. This pâté is to salmon like rillette is to pork -- absolutely decadent.Serves 8 as a first course, or 16 as an hors d'oeuvre
1 cup dry white wine
2 oranges zested and juiced
3 Tbsp maple syrup or honey
1 Lb salmon fillet with or without skin
4 oz smoked salmon, finely chopped
1 shallot, minced
1 Tbsp capers, drained and chopped
2 Tbsp chopped dill and/or parsley
4 Tbsp unsalted butter, softened
2 Tbsp mayo
1 Tbsp Dijon mustard
2 tsp lemon juice
Salt and pepper
- Remove butter from the fridge to make sure it softens by the time salmon is ready.
- Bring wine, orange juice (reserve orange zest for later), and maple syrup, to a boil in a medium skillet that is just large enough to hold your salmon fillet.
- Season salmon with salt and pepper on both sides and add to the skillet skin side down.
As soon as the liquid returns to a simmer, reduce heat to low, cover the skillet and poach salmon at a bare simmer for 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part with a fork and peek inside. Salmon is done when the flakes separate, but are still translucent in the center. - Remove salmon to a plate and cool completely. Peel off the skin (it should come off very easily after salmon is cooked).
- Flake poached salmon and mix it with reserved orange zest and all the other ingredients. Season with black pepper to taste and refrigerate at least 1 hour or up to 1 day. Let soften 10 minutes before serving. Serve on slices of baguette or crackers.
5 comments:
I love salmon. It's the first fish that I learned to cook. Now, I can add the different ways to cook it, which you've listed in my repetoire. This pate sounds really good. Thanks, Helen! This is exciting for me. ;-)))))
Paz
This sounds just wonderful.
Hi Helen,
I whipped the salmon orange pate last night, but substituted a tablespoon of olive oil for mayonaise, used only two tablespoons of butter. I added an extra tablespoon of mustard. (I'm trying to cut back on my dairy intake and also didn't have any mayo on hand). It was absolutely delicious! I missed the creaminess of the butter and mayo, but there were so many other delicious tastes in it, I didn't care all that much. I have to admit, only recently have I embraced salmon as a regular meal. I eschewed it as way too fishy. However, when I took a taste of the smoked salmon, I nearly fainted from the pure joy of it. How did I go so many years without it!!
I made this the other night and it was very well received. I tried the fish after I poached and before I made the pate and it was so good that I may make that later this week.
OMG - my sister brought this for Christmas and I nearly swooned! Snagged the leftovers and ate until it was gone!
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