Smoked Salmon Paté With Creamy Leek Sauce

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

50 min
Difficulty

Pause

6 h
Ready in

7 h 10
Price

Recipe
Comments (0)

It is a lovely dish to serve to guests. Smooth and creamy. And, it looks like something that should take alot longer to prepare. Plus, all of the actual work can be done well in advance, so everybody is happy

Recipe's Ingredients

1 large egg yolk
salt and pepper
1 small leek, thinly sliced (white part only)
minced chives
2 slices smoked salmon, cut into strips
2 tablespoons butter

extra whipped cream (optional)
120 g to 150 smoked salmon
200 g whipping cream
180 g russet potatoes, peeled and chopped
500 ml water

Recipe preparation steps
1

For the Paté: Preheat oven to 325ºF.
2

Butter, generously, four 4oz. custard cups.
3

Purée smoked salmon in food processor.
4

Add half a cup of cream, egg yolk, salt and pepper and blend well.
5

Divide evenly among prepared custard cups; smooth tops.
6

Place custard cups in baking pan; add enough hot water to come halfway up sides of custard cups.
7

Bake until paté is just firm, about 20 minutes.
8

Cover and refrigerate until chilled, at least 6 hours.
9

For the sauce: Melt butter in heavy medium skillet over medium high heat.
10

Add leek and cook until tender, stirring, about 4 minutes.
11

Add water. Bring to a boil.
12

Stir in potato and boil until potato is very tender, about 15 minutes. Cool slightly.
13

Place mixture in bowl of food processor and purée.
14

Add one third cup of whipping cream; blend.
15

Season with salt and pepper. Refrigereate until well chilled.
16

To serve: Run a paring knife around sides of custard cups to loosen paté. Unmold onto individual plates. Spoon sauce around each. Garnish with chives and smoked salmon slices. Top each with a small dollop of whipped cream, if desired.
17

The paté and the sauce can be prepared 1 day in advance. Refrigerate separately.
Ready !