Canned salmon is the featured ingredient in this recipe for Salmon Pate’ and I highly recommend using wild red salmon. Infused with fresh lemon zest and juice, minced onion, butter and just a tiny bit of mayo, then topped on anything pretty and tasty, it’s sure to become a ‘go to’ party treat.
You can use the Salmon Pate’ topped on anything you like, really. Choose a colorful radicchio, or some sliced cucumbers. Serve as cute, fancy canapes when dolloped on pieces of bread cut into shapes with small cookie cutters.
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Another option, any party cracker will do but shown here is not your run-of-the-mill saltine cracker. Place a sleeve of saltines into a plastic bag and toss with a good dose of black pepper or any herb or seasoning you like along with a drizzle of olive oil. Make sure the oil and seasonings are distributed well over all the crackers and let them sit for a few hours or overnight. You’ll never eat crackers as-is again! And you’ll be finding any excuse to make THESE saltines.
And my favorite way to serve the Salmon Pate’ is on top of steamed artichoke leaves. Enjoy the pate’ and the artichoke meat at the same time!
You can get pretty creative with how to finish off your salmon. A simple option is to top each serving with some fresh grinds of black pepper or red pepper flakes and a tiny sprinkling of dill. But for a more complex flavor and even more color, add a few capers or even a tiny drop of Sriracha or other hot sauce.
For time savings, Salmon Pate’ can be served in a small bowl with dipping vessels arranged around it on a platter. And the pate’ can be made a day ahead, but should be enjoyed within 24 hours for ultimate fresh flavor. Any way you serve it, fancy or laid back, your guests are going to love it. So make enough.
- 7.5 ounce can of wild red salmon
- 1 tablespoon finely minced onion or scallion
- Lemon zest from one lemon
- Juice of one lemon freshly squeezed
- 1/2 cup butter melted
- 2 tablespoons mayonnaise more or less- try a healthy olive or avocado oil mayo
- Kosher salt to taste (be careful, canned salmon is already pretty salty)
- Black pepper fresh ground to taste
- Fresh or dried dill
- Red pepper flakes
- Capers drained and rinsed
- To serve: Saltine or favorite hearty crackers baguette, cooked artichoke, or radicchio leaves
- 1 lemon cut and sliced into tiny wedges for garnish
- Drain the salmon and look it over carefully, picking out the bigger bones and skin (any small pieces of bone will be broken up and are good for you!).
- In a medium bowl, using a fork crumble the salmon until all chunks are eliminated. Add the lemon zest, lemon juice, melted butter, mayonnaise and a pinch of salt, plus black pepper to taste. Add more lemon juice or mayonnaise, if desired.
- Cover with plastic wrap and chill for one hour, or up to overnight, before serving. If serving on artichoke leaves, boil or steam the artichoke while the pate' is in the fridge. The cooked artichoke can also be refrigerated for a day before assembly.
- To serve, place bite-size dollops on crackers, artichoke or lettuce. Using all three makes a nice presentation and gives options for individual tastes. Note: If using artichoke leaves, brush the leaves lightly with either olive oil or butter before topping, if desired.
- Finish off the salmon pate" with some snippets of fresh dill (or dried), one little wedge of lemon and then add a twist of freshly ground black pepper or red pepper flakes. Sprinkle with a few capers, if desired.
Recipe loosely adapted from Essentials of Classic Italian Cooking by the legendary Marcella Hazan
