Salmon pate - a step by step recipe with a photo of preparation * Crossfit

Salted or smoked salmon - 200 g
Lemon (medium) - 1 pc.
Greens - 1 small bunch
Soft cream cheese (cream) - 200 g
Sour cream (low-fat) or thick sour natural yogurt - 1 tsp.
Rye bread - 5 pieces
Ground black pepper - to taste

Proteins 13.5 g
Fat 24.7 g
Carbohydrates 6.1 g

Today we have prepared for you a step-by-step recipe for making salmon pate at home (with photos).

Servings Per Container: 5 Servings.

Step-by-step instruction

Salmon pate is a delicious and easy-to-make snack that can be made at home in minutes. Rye bread will ideally complement the delicate creamy taste of pate, which can be prepared on the basis of both smoked and salted salmon, for example, chum salmon. The calorie content of the dish is not the lowest, however, you can make the dish more dietary by using low-fat cottage cheese instead of cream cheese, and it is recommended to take bran bread. Use the step-by-step photo recipe below to learn how to make chopped salmon pate.

Step 1

For the first stage, you will need a lemon thoroughly washed under running water and a peeler. If not, you can use a fine grater. Take a lemon and cut the zest from about half of the fruit, but do not cut too deep, otherwise the skin will be bitter.

Step 2

Use a juicer to squeeze out the juice from half of the lemon, making sure that no seeds get into the liquid.

Step 3

Take salted or hot smoked salmon, remove the skin and carefully remove all the bones using tweezers, tongs or just nails. Recheck the meat with your fingertips for bones before further butchering. Chop the fish into small cubes and place in a bowl. Wash the dill under running water, shave off excess liquid, set a small bunch of herbs aside, and finely chop the rest.

Step 4

Take a deep bowl and place the zest and cream cheese in it. Top the ingredients with freshly squeezed lemon juice.

Attention! Cream cheese should be at room temperature.

Step 5

In a bowl, add one teaspoon of thick, sour natural yogurt or low-fat sour cream.

Step 6

Use a fork to mash the cream cheese, stir in the lemon juice and zest, then add the chopped salmon and herbs. Mix thoroughly until smooth.

Step 7

Take rye or bran bread and cut into five slices of equal thickness, about 1 centimeter. Using a wide glass or pastry ring, squeeze out the bread pulp to form symmetrical circles. Place the prepared pate on the bread base. One loaf takes about 1 tablespoon of pate.

Step 8

Take the deferred dill and divide it into smaller pieces. Sprinkle the pâté on top of the bread with ground black pepper.

Step 9

A delicious salmon pate, cooked at home according to a step-by-step photo recipe, is ready. Place remaining pâté on bread slices, garnish with a small sprig of dill and serve. Enjoy your meal!