Salmon Pate サーモンパテ

When we get fresh salmon, we most often get a package of half filet of whole salmon which is quite large for us. It is not scaled so I have to scale it (since we consider the skin one of the best parts of the salmon). We make several salmon dishes besides individual filets and belly, including salmon cake/burger, Russian marinated salmon, Salmon “nanban” (fried salmon marinated in sweet vinegar) and others. A more recent addition was salmon pate of which I made two variations . This time, I made salmon scallop pate based on a recipe from the “Silver Palate Good Times Cookbook”. The original recipe is a bit complicated (as would be expected from this cookbook) so my version is a bit simplified and modified based on the ingredients I had on hand. For example, I only had a few left-over frozen bay scallops. Turned out I did not have enough scallops, so both the top and bottom scallop layers were a bit too thin. In addition, the bottom layer was too soft. (I may have to increase the amount of scallops and possibly add a binder such as egg white.). The original recipe called for a green layer of pate made from green peas and scallops. Instead I substituted chopped dill for the green peas to make a green layer. The original recipe also called for finely chopped un-cooked leeks. I thought that the uncooked leeks would be too strong in flavor so I sautéed the leeks in olive oil before adding to the pate. Despite the small size and soft consistency of the scallop layers, this was quite good as a starter. I served it with diced tomatoes and onions dressed with yuzu juice and olive oil (sort of tomato coulis)  (picture #1).

I substantially reduced the amount of ingredients from what was called for in the original recipe. (Many of the recipes in this cookbook are “restaurant volume”. We often reduce them in size to “household volume”.)

Ingredients:
For scallop pate
130 grams frozen bay scallops, thawed
1/3 cup finely chopped leeks, sautéed in olive oil
1/4 teaspoon salt, pinch of grated nutmeg, pinch of cayenne  pepper
1/3 heavy cream, chilled 
1/4 cup finely chopped dill
Ground nutmeg and cayenne pepper to taste  

For salmon pate
200 grams of fresh salmon, skin and bone removed, cut into small chunks, chilled
1/2 cup finely chopped leeks, sautéed in olive oil
1/3 cup heavy cream
1 whole egg
1/2 tablespoon tomato paste

1/2 tsp lemon zest
1/4 teaspoon salt, pinch of grated nutmeg, pinch of cayenne  pepper

Directions:
Add the scallopsbr /> with 1/3 cup of the leeks in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the salt, pinch of nutmeg and cayenne pepper, and process again. With the motor running, dribble in about 1/3 cup of the chilled heavy cream in a slow steady stream. Remove half of the mixture to a bowl; cover and refrigerate. The remaining half, stir in lemon zest and dill. Cover and refrigerate. 
Clean processor bowl. Place salmon and remaining leeks in the bowl of the processor, fitted with a steel blade, and process until nearly smooth. Add the whole egg and tomato paste then mix. Season with additional ½ teaspoon salt, pinch of nutmeg, cayenne pepper, and process until smooth. With the motor running, dribble in the remaining 1/3 cup heavy cream in a slow steady stream. As soon as all the cream is in, shut off the processor and refrigerate immediately.
I used three small (2.5 by 5.5 inch) silicon baking loaf pans. Spoon the plain scallop mixture into the bottom of the pan. Then the salmon mixture over the scallop layer and smooth with a spatula. Finally, spread the dill and scallop mixture over the salmon layer and smooth it.
Wrap the loaf pans in aluminum foil and set it in a larger baking pan. Pour boiling water into the larger baking pan so that it comes about halfway up the sides of the loaf pans. Set the resulting bain-marie in the center of a preheated 350°F. oven and bake for 45 minutes, or until an instant-read thermometer gives an internal temperature of 130°F.
Remove the loaf pan from the hot water and cool to room temperature. Refrigerate overnight.
Because I used silicon baking pans, unmolding was easy.

I should have made more scallop pate. The scallop pate was a bit softer than the salmon pate. Next time, I will add just one green or dill scallop layer on the top of the salmon layer rather than one scallop layer on the bottom and one on the top (picture #2).

This made a great appetizer. It had a luscious creamy texture. The salmon flavor really shone through. The scallop layers were a bit muted but that could have been because they were rather thin. Overall quite a treat.