Braden Family Cookbook

Chuck Braden

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SMOKED SALMON PATÉ                                      Jake’s Seafood inspired

Serves 4 - 6  

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4 TBSP whole hazelnuts

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6 oz. smoked salmon (trout may be substituted)

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8 oz. cream cheese, room temperature

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4 oz. butter, very cold or partially frozen, in small pieces

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1 TBSP chopped green onions

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2 TSP snipped chives

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2 TBSP brandy

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Non stick spray or saran wrap

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2 TBSP chopped Italian parsley

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Salt or lemon juice to taste (optional)

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Crackers or cocktail breads

 

Toast hazelnuts in a preheated 350 degree oven until lightly browned and beginning to peel.  Put nuts in a paper bag to steam.  Remove skins and coarsely chop.  

Flake smoked fish.  Put smoked fish and butter in a food processor and pulse until combined.  Do not pulse too much as this will melt the butter.  If you do not have a food processor, chop the chilled butter and flaked fish on a cutting board until the butter loses its shape and combines with the fish.  

Add fish and butter to nuts, cream cheese, green onions, chives, and brandy.  Mix with a wooden spoon.  Adjust for seasoning.  If using unsalted butter, you may wish to add either salt or a little lemon juice.  Put into molds either lined with saran wrap or sprayed with a nonstick spray.  

Chill for at least 2 hours.  Unwrap on serving plate and garnish with either additional chopped parsley or more chopped hazelnuts.  Serve with toasted bread croutons or quality crackers.