Salmon Pate Fat Bombs Recipes

Steps:

• Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.

Steps:

• In a food processor, combine the cream cheese, butter or ghee, smoked salmon, lemon juice, dill and pepper. Pulse until smooth.
• Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet Garnish each with more dill. Refrigerate fro 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons per serving and serve on top of lettuce leaves (if using). Keep refrigerated in an airtight container for up to 1 week.

Steps:

• Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
• Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.