Emily Johnson
Mushroom pâté and smoked salmon are a classic combination. This pairing is a delicious blend of earthy mushrooms and savoury, salty smoked salmon. The addition of cream cheese, lemon, dill, and other seasonings further enhances the flavour profile. Preparing this dish can be simple, with minimal preparation required, and it can be served in various ways, making it a versatile option for entertaining guests. Whether served as a warm appetizer or a quick lunch, the combination of mushroom pâté and smoked salmon offers a unique and elegant culinary experience.
| Characteristics | Values |
|---|---|
| Taste | Earthy, rich, savory, salty, creamy, crunchy |
| Ingredients | Mushrooms, smoked salmon, garlic, breadcrumbs, butter, olive oil, salt, pepper, cream cheese, lemon, dill, spring onion |
| Preparation | Minimal preparation required, can be made in a food processor, baked in the oven |
| Serving suggestions | Spread on crackers, crostini, or bagels, served in puff pastry cups, or as a filling for mushrooms |
| Wine pairing | Bright, slightly astringent white wine or lighter-bodied red |
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What You'll Learn
How to make mushroom pate
Mushroom pate is a great appetizer and can be made with any kind of mushroom, including brown mushrooms like cremini, porcini, chestnut, shiitake, or wild mushrooms like oyster mushrooms or hen of the woods. It can be made and refrigerated a few days ahead of time and served with pickles, sourdough, or crackers.
Ingredients:
- 3 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 onion, thinly sliced
- 250 grams button mushrooms, roughly chopped
- 150 grams brown flat mushrooms, roughly chopped
- 2 tablespoons apple cider vinegar
- Sea salt and ground pepper
- 100 grams crème fraîche
- ¼ teaspoon cayenne pepper, plus extra to serve (optional)
- 50 grams butter, melted
Instructions:
- Heat the oil in a large saute pan over low heat.
- Add the garlic and onion and cook for 2-3 minutes.
- Add the mushrooms and vinegar. Season well and cook, stirring occasionally, until the mushrooms are soft, approximately 10–15 minutes.
- Remove the pan from the heat and set aside to cool.
- Place the cooled mushroom mixture into a food processor with the crème fraîche and cayenne pepper, if using.
- Whizz for 3-4 minutes, or until smooth.
- Transfer the mixture into a small jar or bowl and top with melted butter.
- Place in the refrigerator until ready to serve.
Some recipes for mushroom pate include ricotta cheese or cream cheese, which can be added to the food processor and blended until smooth.
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How to make smoked salmon pate
Smoked salmon pate is a delicious and elegant dish that is surprisingly easy to make at home. It is a great appetizer for a party or a romantic meal and is perfect to spread on crackers, crostini, bagels, or even some puff pastry cups.
Ingredients:
- Smoked salmon
- Cream cheese
- Lemon juice
- Fresh dill
- Spring onion
- Black pepper
- Double cream (optional)
Instructions:
- Chop the spring onion, dill, and any other desired herbs.
- Add the chopped ingredients to a food processor along with the cream cheese and smoked salmon.
- Pulse the ingredients in the food processor until a pate forms. You can adjust the smoothness of the pate by blending for a shorter or longer duration.
- Taste the pate and adjust the seasoning as needed. Smoked salmon can vary in saltiness, so be mindful of how much salt, pepper, and lemon juice you add.
- If you prefer a higher-fat version of the pate, you can add double cream and use full-fat cream cheese. For a lower-fat version, omit the double cream and use reduced-fat cream cheese.
- Serve the pate with your choice of accompaniments, such as crackers, crostini, or bagels. It can also be served in puff pastry cups or with sliced bread, such as soda bread.
For an extra touch of elegance and flavour, you can add mushrooms to your smoked salmon pate. Simply saute the mushrooms in butter until tender, allow them to cool, and then add them to the food processor along with the other ingredients. The mushrooms will provide a subtle, woodsy flavour that pairs well with the smoked salmon.
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Combining mushroom pate and smoked salmon pate
Ingredients:
- Mushrooms
- Smoked salmon
- Butter
- Cream cheese
- Garlic
- Lemon juice
- Dill
- Salt and pepper to taste
Instructions:
- Finely chop or mince the mushrooms and garlic.
- Saute the mushrooms and garlic in butter until fragrant and golden brown. Allow them to cool.
- Drain the smoked salmon, reserving the can broth.
- In a food processor, pulse the sauteed mushrooms, smoked salmon, butter, cream cheese, and a dash of pepper until smooth.
- Add lemon juice and dill to taste. Adjust the seasoning as needed.
- You can spread this pate on crackers, crostini, or bagels, or serve it in puff pastry cups.
- For a warm appetizer, stuff the pate into mushroom caps and bake them in the oven until golden brown.
This combination of mushroom pate and smoked salmon pate offers a unique and indulgent flavour profile that is sure to impress your guests. The earthy and savoury notes of the mushrooms blend beautifully with the rich and salty character of smoked salmon, creating a complex and satisfying dish.
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Wine pairings for mushroom pate and smoked salmon pate
Smoked salmon and mushroom pate is a delicious combination of earthy mushrooms, rich and savoury smoked salmon, and a hint of garlic. To balance out the richness of the dish, a bright, slightly astringent white wine or a lighter-bodied red wine is recommended.
- Beaujolais: While not the cheapest option, a cru Beaujolais like a Morgon is not necessary. Look for a Chorey-les-Beaune or a basic Bourgogne from a good producer.
- Loire reds: Try a lightly chilled Cabernet Franc, Saumur, Bourgeuil, Chinon, or Anjou.
- Rustic southwest French wines: Examples include Marcillac and Fronton, or even a young Bordeaux.
- German or Alsatian Riesling: A good choice to pair with the robust flavour of the pate.
- Alsace Pinot Gris or Mosel Spätlese: These off-dry wines will cut through the fatty texture of the pate.
For the smoked salmon component, consider the following wine varieties:
- Full-bodied white wines: Oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy, and White Pinot Noir are excellent choices for rich, oily fish like salmon.
- Sonoma Coast or Central Coast Chardonnay: These California Chardonnays will align in richness with the salmon.
- Viognier from Paso Robles: This wine will also match the richness of the salmon.
- Aged White Rioja: A Spanish wine that will create a fuller overall taste when paired with salmon.
- Oak-aged Trebbiano/Chardonnay from Sicily: Another option to enhance the richness of the dish.
- Australian Chardonnay from Victoria: Specifically, a Chardonnay from the Mornington Peninsula is recommended.
- Sémillon from Hunter Valley: This wine will also contribute to a fuller overall taste.
- Vermentino from Sardegna: For a more delicate pairing, this wine offers subtle green herbal notes.
- Sauvignon Blanc from the Loire Valley: Another choice for a more subtle, palate-cleansing pairing.
- Chardonnay (Mâconnais) from Burgundy: This wine will contrast the richness of the salmon.
- Rosé or sparkling wine: The acidity and burst of flavour in these wines complement the salty-fishy notes of salmon preparations.
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Other foods to serve with mushroom pate and smoked salmon pate
Mushroom pâté and smoked salmon pâté can be served with a variety of foods and drinks. Here are some ideas for each:
Foods to serve with mushroom pâté:
- Fresh bread
- Boiled eggs and gherkins
- Pasta
- Crudités and matzah crackers
- Carr's Water Table Biscuits and pickled shallots
- Puff pastry cups
- Wine
Foods to serve with smoked salmon pâté:
- Cream cheese, lemon, and dill
- Crispy butter-fried bread or toast
- Breadsticks
- Crackers
- Crostini
- Bagels
- Puff pastry cups
- Eggs
- White wine or lighter-bodied red wine
Foods to serve with both mushroom pâté and smoked salmon pâté:
- Crudités
- Crackers
- Bread
- Wine
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Frequently asked questions
Mushroom pate is a vegetarian pate made with mushrooms, butter, garlic, cream cheese, brandy, and spices.
Smoked salmon pate is a pate made with smoked salmon, cream cheese, and sometimes lemon and dill.
Yes, mushroom pate and smoked salmon pate can be combined to make a surf-and-turf pate. This combination can be served as an appetizer or hors d'oeuvre.
