Tag Archives: kitchen

Verrines de paté au saumon à la crème – Cream-topped Salmon Paté

22 Aug

Salmon and veal, that works? You may ask yourself, and frankly, after I recently re-discovered my first ever self-created recipe, I was really wondering what, at then 19, had inspired me to combine these two ingredients. But I remember people loving it back then and decided to  serve it as an entrée when recently I had guests for dinner. It turned out well, so here I am, happy to share it with you.

In fact, salmon and veal go great together, the veal even accentuating the salmon’s flavour without overpowering it.

Verrines de paté au saumon à la crème

Cream-topped salmon paté served in little glasses

Entrée / starter: served with toasted baguette, serves 4 – 6

Main course: served with toasted baguette and a generous salad, serves 4

Difficulty:    easy to medium, may be prepared up to 24 hours in advance

Time:           needs time to set

Prepare the paté the evening before if you like to serve it for lunch the next day, or prepare in the morning if you like to serve it for dinner later in the day


For the Salmon Paté:

375 g / 13,23 oz           smoked salmon

4 ½  pieces                    leaf gelatin

80 g / 2,82 oz               shallots

1 tbsp                               butter

225 ml / 7,94 0z / 0,95 cups     supreme quality liquid veal stock

white pepper to taste

If you like, you may season the paté with any herbs suitable for fish, although this is not necessary

Usually you also won’t need any additional salt – salmon and veal stock add just enough saltiness to the terrine.

4 – 6                                   little goblets or small glasses

For the cream topping:

2 dl / about 7 oz or a bit less than 1 cup      sour cream (more subtle than crème fraîche)

2.5 dl / about 8,8 oz or about 1 cup              heavy cream / double cream (for making whipped cream)

Serve with:

Baguette, toast, crackers…


  • soak the gelatin in water
  • roughly cut the salmon into pieces (it will be puréed later)
  • peel the shallots and chop them very thinly
  • Heat the butter in a pan and lightly sweat the shallot cubes until they begin to get transparent (but do not brown)
  • Add half of the veal stock, bring to a medium boil, then boil the liquid down to 1/3 of its original quantity
  • Pour this liquid into a mixing bowl, add the salmon pieces, set aside. Keep the used pan
  • Divide the remaining veal stock in half
  • Pour one of these halves into the pan
  • Pour the other half over the salmon-shallot-stock mix
  • Purée the salmon with the shallots and the stock. You aim for a nice purée with tiny pieces of salmon for looks and taste (see photo above)
  • Meanwhile, remove gelatin from water and squeeze well to get rid of remaining water. Put the gelatin into the pan with the veal stock and gently heat (do not boil) just until gelatin has dissolved.
  • Let this cool until tepid but before gelatin starts to set
  • Add dissolved gelatin-stock mix to the salmon, mix well but gently
  • Divide into 4 – 6 six glasses
  • Let the Paté set (for times, see above)

To serve:

  • About 30 minutes before serving take the Salmon Paté out of the fridge, this will intensify its flavour
  • Whip the cream but stop before it gets all set, it should still be a tad runny, but not too much
  • Add the sour cream to the whipped cream, mix with a spoon
  • Top salmon pate with cream
  • Serve with slices of toasted baguette, crackers, toast triangles or salad

Bon appétit et un bonjour de Paris!