Cook’s notes
Salmon
We use cold smoked salmon, never hot smoked salmon. Cold smoked salmon is raw while hot smoked salmon is fully cooked. But what makes cold smoked salmon the better choice? Flavor and texture. How fine or how rough you should mince the salmon depends on what texture you’re aiming for. For an ultra smooth mixture, puree the salmon in the food processor. If you want bits of salmon to remain visible, hand chop so have better control over how small or large the pieces of fish should be. We hand chop the smoked salmon because we prefer to see bits of fish peeping through the cheese.Cream cheese
Not all cream cheeses are created equal. Some are more tangy and salty than others. So, season accordingly. If you need more or less than the amounts of salt and lemon or lime juice specified in the recipe below, go with what your taste buds tell you.Bell pepper
I have a newer version of this recipe which I am retiring to bring back my original formula. Why? I omitted bell pepper in the newer version and the pâté was simply wanting. The overall flavor wasn’t as nuanced and the pâté looked pale. See, when you add roasted bell pepper to the mix, the redness bleeds into the cream cheese and the overall color of the pâté turns into a lighter shade of salmon. Do the bell peppers really need to be roasted or can they be used raw? Roasting isn’t a requirement. But it is highly recommended. It does add more work but it’s not hard work at all.
First, you need to loosen the skin. I like roasting bell peppers on an open flame because the fire infuses the flesh with a lovely smoky flavor and aroma. A fish basket is very useful. Just trap the bell peppers inside and leave to scorch, flipping over occasionally.
Transfer the bell peppers to a container with a lid (even a resealable bag will do), seal and leave until cool. The steam generated will loosen the skin. To remove the skin, simply peel off. It comes off easily. Or rub between sheets of paper towels.
If you’re not going to use all the smoked salmon and cream cheese pâté at once, keep the mixture in the fridge in a tightly covered container. Use within two days.
Smoked salmon and cream cheese pâté
Ingredients
- 400 grams smoked salmon (14 oz)
- 250 grams cream cheese (8.8 oz) softened to room temperature
- ¼ cup finely sliced scallions
- ¼ cup chopped celery
- 1 bell pepper roasted, deseeded and chopped
- 2 heaping tablespoons mayonnaise
- 1 to 2 teaspoons lime juice or lemon juice
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Mince the smoked salmon.
- Put the salmon, cream cheese, scallions, celery and bell pepper in a mixing bowl.
- Fold until of uniform consistency.
- Add the mayonnaise and stir until the mixture feels a little lighter.
- Start adding salt and pepper.
- When you’re happy with the saltiness of the mixture, start adding lime or lemon juice. A little at a time, stirring after each addition. Then, taste. Add more if you want a more pronounced contrast.
- Scoop with a teaspoon and drop on crackers. Or use a piping bag for a cleaner look. Or spread on breads, toasted or not, and take a big bite.
Scrambled eggs, ham and potatoes