Delicious Homemade Salmon Pâté in Fifteen Minutes
There is little more delicious or better for your bones than this versatile homemade salmon pâté.
It was a lucky break that this pâté began as some lovely natural wild salmon tranches I bought on sell-by-date at the fish counter to serve for a mid-week dinner, but then friends showed up and Chris wanted to make what he likes to cook best – coq au vin. So what to do with nearly a pound of costly salmon I couldn’t freeze?
To keep it safe I sprinkled some freeze-dried chopped garlic, chopped coriander I had left over from guacamole, some freshly-ground black pepper and cooked it to just done in the microwave; ate one portion because it looked so good and thought I’d freeze the other three for use later on. But what good luck. We’d had a Sunday Lunch party the day before and had two unfinished pots of organic hummus – one garlic and one original.
Ooh hummus, I thought – lots of tahini; hummus and dill – loads of bone health nutrients. Right. Flake the cooked salmon, (reiterating definitely not well done), mix with hummus, add dried dill (sadly I had no fresh), and grate a small red onion and some black pepper over it all. Mix it up and cast a critical eye. Ready to serve as an appetizer? Not quite; a bit dry so I added two level tablespoons of Hellman’s Real Mayonnaise (the original, not reduced fat), mixed it up, added a bit more dill to taste and that was it: the best hors d’oeuvres anyone could want.
I don’t have a precise-measure recipe but you can’t fail with these ingredients as long as the final mix is like pâté – definitely settled into a moldable mix which looks as delicious as it is.
- approx 12 oz fresh salmon
- 2 tbs olive oil
- six cloves garlic, very finely chopped (or in a pinch use two pinches of dried but not reconstituted garlic)
- freshly ground black pepper to taste
- 1 small full pot of organic garlic hummus or more to taste
- 1 – 2 tbs dill preferably organic and fresh though we used organic dried to good effect
- 1 small – medium peeled red onion, grated on a course grater
- 1 tsp or less to taste freshly ground black pepper
- optional: 2 – 4 tbs chopped coriander
- optional: 1 – 3 tbs Hellman’s Real Mayonnaise or additional hummus
- optional: chopped hard-boiled pastured egg
Wash, dry thoroughly in paper towel and rub the olive oil all over each piece of fish, then season with black pepper and a sprinkle of dill. Scatter the chopped garlic – and the coriander if you have some – on the cooking dish, set the salmon over the garlic, then microwave on medium or oven bake at 350 / 180 until just done – only a few minutes in the microwave and about ten minutes max in the oven. Flake the salmon; it should be juicy.
Pour the salmon and cooking remains into a bowl. Mix in the hummus. Grate in the onion. Stir everything together until it forms the start of a pâté and then add mayonnaise or additional hummus as needed. Add pepper and dill to taste. Serve with salt for those who prefer a saltier taste. We like hard boiled egg with salmon so thought next time we’d add some chopped hard-boiled pastured egg before final mounding.
Serving Many Ways
Serve with crisp seed crackers; as a filling for organic celery sticks which may help that little bit to reduce blood pressure; fill small Romaine lettuce leaves with 1 heaping teaspoon of pâté for each leaf; serve with cucumber sticks, thin slices of sourdough or rye bread, flat breads or anything else you like. Just serve it.
Good for your bones; raises your pleasure quotient any day.