I’ve thoroughly preached the gospel of the Camerons Stovetop Smoker in previous entries (see: smoked avocado, smoked corn), but my favorite thing to smoke is fish – especially salmon. It’s a quick 25 minutes from start to finish, and since it’s starting to get hot as all get out here in San Diego, I love any recipe that doesn’t involve turning on the oven.
If investing in a stovetop smoker isn’t in the cards for you, you can make your own DIY stovetop smoker with a few normal kitchen items:
metal steamer insert
wood chips (I like alder wood for fish)
I smoked some salmon for dinner the other night (I ate it with the broccolini and farro salad) and decided to make a pâté with the leftovers. This is very basic, but you can add all kinds of delicious things – capers, red onion, chives, parsley, horseradish, cream cheese, goat cheese… the list is endless! This is a good base recipe to start.
Hot Smoked Salmon Pâté
smoked salmon: 25 mins
pâté: 5 mins
1 lb hot smoked salmon fillet, skin removed and flaked into small pieces
6 tbsp unsalted butter
1 lemon, zest and juice
1 tbsp olive oil
sea salt and pepper to taste
Season salmon with a squeeze of lemon juice and black pepper. Smoke over 1 1/2 tbsp of alder wood chips (or your favorite light wood) for 20 minutes. Let cool for 5 minutes, then remove skin and any bones, and flake into small pieces.
In a food processor or blender, add in flaked salmon, butter, remaining lemon juice and zest, and olive oil. Puree until smooth. Taste and adjust seasoning to taste with salt (I added 1/4 tsp), pepper and additional lemon juice. Cover tightly and chill for at least 2 hours.
Serve with anything. It goes well with spoons and fingers. Keep refrigerated and tightly covered. Eat within a couple days.
Prep Time: 5 minutes
Cook Time: 30 minutes