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salmon pate with white asparagus ©️ Nel Brouwer-van den Bergh

Salmon and asparagus pate

Prep Time 3 hours
Cook Time 45 minutes
3 days
Total Time 3 days 3 hours 45 minutes
Course Appetizer, Dinner, Lunch, starter
Cuisine Belgian
Servings 8

Ingredients
  

Ingredients for the pate

  • 1 tbsp chopped fresh dill if fresh triple the amount
  • 1 tsp tarragon if fresh triple the amount
  • 1/2 tsp ground pepper
  • 2 tsp sea salt flakes
  • 2 shallots 1.8 oz(50 g)
  • 5 oz (150 g) white asparagus
  • 2 large eggs 4.8 oz (135 g)
  • 3.5 oz (100 g) creme fraiche
  • 1 tbsp lemon juice
  • 7.1 oz (200 g) smoked salmon
  • 9.5 oz (270 g) salmon filet
  • 2 tbsp olive oil
  • 1 tbsp ouzo, raki, Pernod or Riccard
  • 1 tbsp brandy

Ingredients for the dough

  • 3.53 oz (100 g) white flour (and some extra for rolling)
  • 2.4 oz (69 g) water
  • 1/2 tsp flaked sea salt
  • a 3 inch wide, 20 inch long sheet of baking paper optional

Instructions
 

Instruction to make the dough

  • Mix flour, salt and water and insure all the flour is absorbed, by continuously folding and pressing the dough. If the though is still moist to the touch add a bit more flour and make a ball
  • Let stand, covered, at room temperature for at least 1 hour
  • Thereafter, on a floured surface, stretch the dough, fold it, stretch it and press it. In short knead it. Do this for 10 min and make a ball
  • Let stand covered for 15 min at room temperature
  • Use olive or other vegetable oil to brush the inside surface of the terrine with. Then place the baking paper sheet over the longer side in the terrine to aid release after baking. The latter is optional
  • Just before filling the terrine, place the dough on a floured surface and use the dough pin to roll the dough out in a thin layer. Cut pieces out to cover the walls of the terrine and have the dough on one long side be longer, so it can be folded onto the surface later
    rolling out the dough for the pate en croute ©️ Nel Brouwer-van den Bergh

Instruction to prepare the pate

  • Cut the shallots in smaller pieces
  • Glaze the onions and the red bell pepper with 1 tbsp of olive oil in a frying pan for 20 minutes at low fire and let cool down
  • Cook the asparagus in salted water for 4 minutes, then drain and let cool
  • Measure the dill and tarragon
  • Mix the eggs with the crème fraiche using a whisk; prepare the lemon juice, salt and pepper ouzo and brandy
  • Cut the smoked salmon in 1/2 inch pieces and keep cool
  • Ensure the salmon filet is detached from the skin. Also remove any grey meat with a sharp knife. Cut in 1/2 inch pieces. Keep cool
  • Mix the smoked and raw salmon pieces in the bowl with the (fresh) herbs, cold and cooked vegetables, salt and pepper, lemon juice, ouzo and brandy.
    pate preparation©️ Nel Brouwer-van den Berghmon mixture
  • Grind the mixture through the coarse and then through the fine mesh of the grinder
    grinding salmon pate with coarse mesh ©️ Nel Brouwer-van den Berghs
  • Cool the mixture if necessary further down
  • Mix in the eggs and the crème fraiche mixture and process once more through the fine mesh of the grinder
    grinding salmon pate with fine mesh ©️ Nel Brouwer-van den Bergh
  • Then fill the dough covered terrine alternating with ground fish mixture and asparagus, but starting and ending with the ground fish mixture. Close the surface with the flap of dough. Make two small holes in the dough surface so that moisture and steam can be released
    salmon and white asparagus pate before baking and before making holes in the dough ©️ Nel Brouwer-van den Bergh

Instruction to bake the pate

  • Place the terrine without a lid in the oven at 180 C for 45 minutes
  • Take the terrine out of the oven and place a stone or hard inert surface on the dough covered pate and place a 3 lb weight on this. Some juices may appear. Let it cool down and then place in the refrigerator with the weight on. At the least overnight, but 2-3 days is preferred to gain more intense flavor
  • To release the pate, use a paring knife to cut between the dough and the terrine sides. Lift the pate from the terrine with the baking sheet or alternatively put the terrine upside down on a wooden cutting board. Then use a cooks knife to cut a slice.
  • Serve with some salad leaves, some gurkins on toast or ciabatta.

Notes

Method: oven baking
Food allergy & intolerance information: milk cream, fish, wheat gluten
Keyword asparagus, pate, pate en croute, salmon, white asparagus