Smoked Salmon Pâté with Shrimp Sauce
- 800 g (1 lb 12 oz) smoked salmon fillet, flaked
- 250 g (1 cup) crème fraîche (15%)
- 150 g (5.3 oz) peeled cooked shrimp
- 125 g (1/2 cup) sour cream (27%)
- 4 large eggs
- 45 g (3 tbsp) all-purpose flour
- 125 g (1/2 cup) finely chopped fresh dill
- 10 g (2 tsp) salt
- 1.5 g (1/2 tsp) cayenne pepper
- 425 g (1.75 cups) sour cream (27%)
- 240 ml (1 cup) water
- 1 fish bouillon cube
- 10 g (2 tsp) tomato paste
1. Preheat oven to 175°C (350°F)
2. In a food processor, blend flaked smoked salmon, eggs, 250 g crème fraîche, 125 g sour cream, 45 g flour, 10 g salt, cayenne pepper, and tomato paste until smooth
3. Add 75 g chopped dill and pulse until just combined
4. Transfer mixture to a greased baking dish and bake for 20 to 25 minutes, until set and golden at the edges
5. While pâté bakes, prepare shrimp sauce: dissolve bouillon cube in 240 ml water in a small saucepan
6. Stir in 425 g sour cream, remaining 50 g flour, remaining 1.5 g salt, and remaining cayenne pepper
7. Whisk constantly over medium heat until sauce thickens, about 5 minutes
8. Add peeled shrimp and cook until heated through
9. Remove from heat, stir in remaining 50 g chopped dill
10. Serve pâté warm with shrimp sauce generously spooned over the top
- food processor
- baking dish
- medium saucepan
- whisk
- spoon
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