Salmon pate Best First Fish Dish

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Salmon pate (Best First Fish Dish) • Serves 4 as a sandwich or 8 as an hors d'oeuvre • 1 Lb salmon fillet • 1 tsp oil (any oil works) • Zest of 1 lemon • 2 tsp lemon juice (or to taste) • 1 medium shallot (or 2 scallions), minced • 1 Tbsp capers, rinsed, dried, and minced (optional) • 2 Tbsp any mix of tarragon, parsley, dill, chives, minced • 113g (4oz package) cold smoked salmon, minced • 30g (2 Tbsp) soft unsalted butter, cut into 4 pieces • 65g (4-5 Tbsp) mayo • 35g (2 Tbsp) creme fraiche or sour cream • 15g (1 Tbsp) Dijon mustard • Salt and pepper to taste • Preheat the oven to 300F (150C). Place the salmon fillet on a foiled lined baking sheet. Sprinkle with salt and rub with oil. Bake for 15 min in the thickest part or until the thickest part of the fish flakes, but is still translucent inside. Let rest 20-30 min. • In a medium bowl, combine the lemon zest and juice, shallots, capers, herbs, smoked salmon, butter, mayo, creme fraiche, and mustard. Mash with a fork until all the butter pieces are broken up and the mixture is homogeneous. Add the cooked salmon, discarding the skin and the brown flesh, and mix thoroughly. Chill for at least 4 hours and up to 2 days. • Support my channel • / helenrennie • My Online Cooking Classes: • http://www.helenrennie.com • FACEBOOK: / helenskitchencooking • TWITTER: / helenrennie1 • INSTAGRAM: / helen.rennie

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