A quick and easy way of using cooked salmon that is as versatile as it is delicous
This is my blue-print recipe: you can actually make the pâté with mackerel, trout or salmon, fresh or smoked or a mixture of both. In my YouTube video I made it with just cooked fresh salmon, celery instead of apple and grain mustard instead of horseradish. A recipe is just an inspiration (unless it is for baking or preserving which are a little more scientific) so you can make this your own: I have even added chopped strawberries and chilli to a salmon version and that was fabulous too.
- Small bunch parsley
- 1 tbsp capers
- 1 lemon
- 1 large Egremont Russet apple, or a Cox or red skinned apple
- 200-250g tub crème fraîche
- 1-2 tbsp horseradish
- 350g salmon - a mix of cooked and smoked is optional
- Wash and shake the parsley dry. Roughly chop it, then add the capers and chop again.
- Grate the zest from half the lemon into a bowl, then add the juice from half the fruit too. Coarsely grate the apple, skin on, and toss the shreds in the lemon juice.
- Add the crème fraîche to the bowl with the horseradish, parsley and capers and beat until combined. Flake the salmon into the mix, chopping any cold smoked salmon, and stir well. Season to taste and serve on oatcakes, hot toast or on a nest of salad leaves. It is also great in baked potatoes or stirred into hot, drained pasta as a sauce
Whisky note: Try this with The Snow Grouse, a whisky to be drunk straight from the freezer. If you are eating the pâté in a freshly baked potato the whole hot/cold thing is amazing!
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