Braden Family Cookbook
SMOKED SALMON PATÉ Jake’s Seafood inspired
Serves 4 - 6
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
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
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.