Savory Salmon Pâté Bruschetta
Indulge in the exquisite flavors of our Savory Salmon Pâté Bruschetta, a delightful appetizer that combines poached and smoked salmon into a creamy, rich pâté. Perfect for gatherings and celebrations, this dish can be prepared ahead of time for effortless entertaining. When you're ready to serve, just toast the bread for a crispy base and lavishly spread the salmon mixture for a treat that's sure to impress your guests. Remember to chill the pâté for 30 minutes before serving to allow the flavors to meld beautifully!
24
Servings
100
Calories
14
Ingredients
Ingredients
scallion
1/2 (sliced)
lemon
1/2 (sliced)
bay leaf
1 (torn in half)
black peppercorns
1/2 teaspoon (lightly crushed)
dry white wine
4 fluid ounces
boneless salmon
1 lb (cut into pieces)
butter
4 ounces (at room temperature)
smoked salmon
5 ounces (cut into bite-size pieces)
scallions
4 (white parts kept, half the green parts very finely chopped)
ground nutmeg
1/4 teaspoon
fresh parsley
2 tablespoons (very finely chopped)
salt
to taste
black pepper
to taste
French bread
24 slices (each about 1/2 inch thick)
Instructions
1
In a large skillet, combine the sliced scallion, lemon, bay leaf, crushed peppercorns, and dry white wine. Add enough water to fill the skillet halfway and bring the mixture to a boil. Allow it to boil for 2 minutes before reducing the heat to its lowest setting.
2
Carefully place the salmon pieces into the skillet, cover, and let them simmer gently for 8 minutes. Once done, remove the skillet from heat and let the salmon cool in the cooking liquid with the lid on.
3
In a separate large skillet, melt 1 ounce of butter over medium heat. Add the bite-size pieces of smoked salmon, finely chopped scallions, and ground nutmeg. Stir for about 2 minutes, or until the smoked salmon loses its shiny appearance and becomes opaque. Set aside to cool.
4
Once the poached salmon has cooled, drain it and flake it into a wide, shallow bowl. Mix in the cooled smoked salmon mixture and any cooking juices. Add the remaining 3 ounces of butter and gently combine using your fingers until well blended. Stir in the chopped parsley, and season with salt and pepper to taste.
5
Transfer the mixture into a covered bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
6
When ready to serve, preheat the broiler to high. Toast the slices of French bread on both sides until they are golden brown and crispy. Spread the chilled pâté generously over the warm toast and serve immediately.
Nutrition Information
7.5g
Fat
5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Salmon Pâté Bruschetta?
It is a rich, creamy appetizer that combines poached and smoked salmon served on crispy toasted French bread.
How many servings does this recipe provide?
This recipe makes 24 servings.
What types of salmon are needed for this pâté?
The recipe calls for 1 lb of boneless salmon for poaching and 5 ounces of smoked salmon.
How long should the pâté be chilled before serving?
You should refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
Can this dish be prepared in advance?
Yes, the pâté can be made ahead of time, which makes it perfect for effortless entertaining.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much fat is in one serving of this bruschetta?
There is 7.5g of fat per serving.
How much protein does each serving contain?
Each serving provides 5g of protein.
What is the carbohydrate content per serving?
Each serving contains 5g of carbohydrates.
How long do I need to poach the boneless salmon?
The salmon should simmer gently in the poaching liquid for 8 minutes.
What ingredients are used for the poaching liquid?
The poaching liquid consists of sliced scallion, lemon, bay leaf, crushed peppercorns, dry white wine, and water.
How is the smoked salmon prepared for the pâté?
It is cut into bite-size pieces and cooked in butter with scallions and nutmeg for about 2 minutes until opaque.
What type of bread is best for this recipe?
The recipe recommends using French bread sliced into 1/2 inch thick pieces.
How should the French bread be toasted?
Preheat the broiler to high and toast the slices on both sides until golden brown and crispy.
How much butter is required for the entire recipe?
A total of 4 ounces of butter is used: 1 ounce for cooking the smoked salmon and 3 ounces for the final mixture.
What should the consistency of the butter be when mixing it into the salmon?
The butter should be at room temperature to ensure it blends well with the salmon.
What is the best way to combine the salmon and butter?
The instructions suggest gently combining the ingredients using your fingers until well blended.
What herbs are used to flavor the pâté?
The recipe uses 2 tablespoons of very finely chopped fresh parsley.
What spices are included in the mixture?
The pâté is seasoned with ground nutmeg, salt, and black pepper.
How many scallions are needed for the recipe?
The recipe uses 1/2 a sliced scallion for poaching and 4 additional scallions for the pâté mixture.
Do I use the green parts of the scallions?
Yes, the recipe uses the white parts and half of the green parts, very finely chopped.
What is the total number of ingredients in this recipe?
There are 14 ingredients in total.
How much dry white wine is used?
The recipe requires 4 fluid ounces of dry white wine.
What should I do with the poached salmon after it is cooked?
Once cooled, drain the salmon and flake it into a wide, shallow bowl.
How do I know when the smoked salmon is done cooking?
It is ready when it loses its shiny appearance and becomes opaque, usually after 2 minutes of stirring.
Does this recipe include dietary fiber?
The provided nutritional data indicates that the fiber content is null or negligible.
Is this a quick recipe to make?
Yes, it is categorized under recipes that take less than 60 minutes.
Should the pâté be served warm or cold?
The pâté should be served chilled on top of warm, freshly toasted bread.
How do I prepare the bay leaf for the poaching liquid?
The bay leaf should be torn in half before being added to the skillet.
Are the peppercorns used whole?
No, the black peppercorns should be lightly crushed before use.