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My recipe

Salmon with green pea pate

Introduction

Here is another recipe that combines smoked salmon and green peas. Like I said in the “ Green pea and smoked salmon pana cotta” recipe, these two ingredients create a perfect and tasty combination. Therefore, having all the important ingredients in the refrigerator, I decided to make a simple and at the same time, tasty dish.

Salmon with green pea pate

  • 6 - 8 thin cold-smoked salmon slices (200 g)
  • 200 g preserved green peas
  • 1 boiled egg
  • 3 Tbsp of melted butter (room temperature)
  • 2 Tbsp of cheese
  • 1 tsp of sweet Scandinavian mustard (up to you)
  • 1 tsp of chopped dill
  • 1 tsp of green onion
  • salt, black pepper
  • a few green onion strips
  • Place all the ingredients, but the greens into a blender and blend until they turn into a smooth puree.
  • Add the greens, salt pepper and blend one more time. Choose «pulse» mode. Transfer pate into a dish, cover up and refrigerate for 15 – 20 minutes.
  • Pour some boiling water upon green onion strips, and then immediately stick them into icy cold water.
  • Take out medium sized cups (coffee cups, muffin molds, any) and cover bottoms with film.
  • Place a salmon slice upon the film put a spoonful of pate in the middle, and tie up the edges with a green onion strip.
Thoughts and Ideas

All the recipes I post are based on my personal taste and preferences; therefore they might be somewhat different from their original versions. As for ingredients and spices, you can freely replace them or add up different ones. Preserved green peas can be substituted with fresh or frozen peas, previously boiled with salt and sugar for 2 – 3 minutes. I prefer to use a soft- boiled egg in this recipe, since it's tender yolk has a more intense taste, however you can use a hard-boiled egg yolk as well.