“Sumptuous New Zealand Salmon Pâté on Crunchy Cucumber Slices”

A flavorful new zealand snack perfect for standard eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) - Prep Time: 10 minutes - Cook Time: N/A - Total Time: 1 hour 10 minutes

Servings: 6 servings (as an appetizer)

Difficulty: Intermediate

Cuisine: New Zealand

Allergens

Fish (Salmon)

Ingredients

1 lb New Zealand salmon fillet, skin removed
1/2 cup unsalted butter, softened
1/4 cup finely chopped red onion
2 tbsp fresh lemon juice
1 tbsp capers, drained
1/4 tsp ground black pepper
2 large cucumbers, thinly sliced
Fresh dill sprigs for garnish

Instructions

Chef’s Insight

To ensure the freshest taste, use wild-caught New Zealand salmon for this dish.

Notes

Be sure to remove any bones from the salmon fillet before processing.

Substitutions

For a dairy-free version, replace unsalted butter with coconut oil or olive oil.

Alternative Preparations

Serve the salmon pâté on crackers or toast points instead of cucumber slices.

Alternative Methods

Poach the salmon fillet in water with a touch of lemon juice and white wine before processing into pâté.

Best Storage Practice

Store the prepared pâté in an airtight container, covered with plastic wrap, in the refrigerator for up to 3 days.

Shelf Life

3 days in the refrigerator

Plating Tips

Arrange cucumber slices on a circular platter, slightly overlapping for visual appeal. - Use a small spoon or melon baller to scoop the pâté and create uniform portions.

Nutrition Facts

(per serving) - Calories: 250 kcal - Protein: 14g - Fat: 21g - Carbohydrates: 3g - Fiber: 1g - Sodium: 280mg