three course menus
Salmon Pâté with Pickled Ginger and Croutons

Starter

Salmon Pâté with Pickled Ginger and Croutons

1 h 35 min 4 servings

Pâté has lived a rather quiet life since its glory days back in the 1970s – which is a shame, because it’s a wonderfully versatile dish that can be adapted with an endless variety of flavours and textures. Here, we’ve gone for a classic salmon pâté, combining familiar flavours with a subtle Asian twist from the pickled ginger. An intriguing and flavourful dish that feels just right for autumn.

Servings
4

Ingredients

Pickled Ginger

  • Ginger
  • Rice wine vinegar0.6 cups
  • Sugar1.5 fl oz
  • Salt0.5 tsp

Salmon Pâté

  • Cold-smoked salmon5.3 oz
  • Eggs1 pcs
  • Cream3.4 fl oz
  • Bleak roe1 tbsp
  • Dill1 fl oz
  • Bread slice1 pcs
  • Bleak roe1.4 tbsp
  • Butter1 tbsp

Nutrition per serving

Energy304 kcal
Protein13.8 g
Carbohydrates17.9 g
Fat19.8 g
Fiber0.4 g

Instructions

Pickled Ginger Peel the ginger and cut it into long, thin slices. Blanch the ginger briefly by placing it in a saucepan and adding just enough water to cover. Bring to the boil, then remove from the heat as soon as the water begins to boil. Leave to stand for about 10 minutes, then drain.

Combine the ingredients for the pickling liquid in a saucepan and bring to the boil. Pour the hot liquid over the ginger and leave to pickle for at least a few hours, preferably overnight.

Salmon Pâté Remove any remaining bones from the salmon, then blend everything except the roe and dill until completely smooth. Gently fold half of the dill and the roe into the salmon mixture.

Generously butter a tall, narrow ovenproof dish or loaf tin. Add the remaining dill and turn the dish so that the inside is evenly coated. Pour in the salmon mixture and cover with aluminium foil.

Place the pâté dish in a larger roasting tin and add hot water around it to create a water bath. Bake at 175°C (350°F) for about 50 minutes, or until the pâté reaches an internal temperature of about 65°C (150°F) in the centre. The cooking time may vary depending on the size and depth of the dish.

Fry the bread in butter until golden and crisp. Serve the pâté with the butter-fried bread, an extra spoonful of Swedish vendace roe and the pickled ginger on the side.

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Tips & Inspiration

Sushi

Sushi does not mean raw fish, as many believe. Sushi refers to the rice seasoned with rice vinegar, although it is often topped with raw fish. Raw fish on its own is called sashimi in Japanese.

Quick pickling

Quick-pickled onion, cucumber or ginger adds acidity and crunch to a dish. The classic Swedish pickling brine is called 1-2-3: one part spirit vinegar (12%), two parts sugar and three parts water. Bring the brine to the boil, pour it over the vegetables and let it cool. Red onion is ready after an hour or so and turns a bright pink. In a clean jar in the fridge it keeps for several weeks.