Snack Better: Hot-Smoked Salmon Pâté

Name: Snack Better: Hot-Smoked Salmon Pâté
Cuisine: European, Mediterranean, French
Ingredients: 14 ounces hot-smoked salmon, skinned; Finely grated zest and juice of 1 lime; 3 1/2 ounces full-fat cream cheese; 2/3 cup full-fat Greek yogurt; 1 tablespoon creamed horseradish; sea salt and freshly ground black pepper; 2 sheets bronze gelatin; 7/8 cup Laphroaig single malt or similar Scotch whiskey; 3 1/4 tablespoons superfine sugar; 12 slices rye bread; Grated zest of 1 lime

Instructions

Chef Nathan Outlaw has a new collection of seafood recipes out, with a focus on budget and nature-friendly dishes the home cook will love making over and over again. This hot-smoked salmon pâté is an impressive starter that will delight your guests. From fresh salads and simple fish fillets to more complex entrées requiring a bit of technique, there are tons of delicious things in Everyday Seafood for you. Salmon and whiskey is a pairing I’ve been serving in various ways since I opened my first restaurant, Black Pig, in 2003. Good quality hot-smoked salmon is available from good delis, supermarkets, and online — it’s well-worth buying superior smoked fish, because the texture and flavor will be better. If whiskey isn’t your thing, you could use the same recipe to create a beet jelly, swapping the whiskey for beet juice. <a href="https://www.amazon.com/Everyday-Seafood-Simplest-recipes-Cooking/dp/1849499152/?tag=foodrepu-20" target="_blank">Reprinted with permission from Everyday Seafood</a>

Updated at: Wed, 02 Feb 2022 19:31:12 GMT