During Covid , our hairdresser who is pescatarian (no shellfish) comes to our home and we serve wine and snacks. Until now I haven’t been able to come up with anything seafood related that wouldn’t be an entrée. I made this with a beautiful piece of line-caught King Salmon and she was bowled over! Helen, the idea of using mostly fresh salmon instead of all smoked fish is brilliant! You’re the best.
Helen, I made this pate when the video was new, I made it as my staple. Then I moved and couldn’t find salmon easily. Today - I just bought myself a full 5.5kg Scottish fresh. As I was filleting it I thought. Pate. Came here and the video still exists. My JOY - thank you for a beautiful recipe. This time I copied it because many favourite recipes vanish off the internet ☺️ You’re a STAR! 🌺
Beautiful Pate that we prepared here in partly sunny cold evening in San Diego and about to enjoyed the pate over rustic sliced bread listening Just my be my Angel Richard Myhill and a strawberry 🍓 shortcake cookies that my daughter is making for the first time, thanks for enlightening my evening Ms Helen
Oh, how delightful your voice is! Your accent is divine, but even without the accent, I'm sure I could listen to you all day, and then again tomorrow! Thank you for the recipe and all the tips.
With these ingredients you can't go wrong. I mixed the mayo butter mustard & sour cream separate to get it to taste. Added the zest to the salmon herb caper mix. Added lemon juice last, to taste. Otherwise, everything has gone very well. This is great stuff, sister! Thanks much.
Helen, I love your videos. In my house my family hate the smell of fish while cooking... and me and my daughter loooooove fish. So I have to confess I did this recipe of yours with canned salmon (ups), in my defense I solve those issues of the smelling cooking fish and have a delight dish that the 2 of us enjoyed a lot. Thanks.
Hey Esperanza, oops but what a great idea. Did you use only canned salmon or combined it with smoked salmon. This dish looked so delicious that I will try it
I am a total dunce about cooking fish any other way except frying (OK I'm Southern). But one tip I have learned to keep fish from drying out when baking broiling or grilling is to spread a healthy bit of mayonnaise on top. Works as oil substitute and will brown nicely too.
I just made this and it’s a delicious and beautiful dish! I made a couple substitutions: plain Greek yogurt instead of sour cream, 3 tbsp of zero calories Mayo and 2 tbsp of light mayo. Absolutely delicious! I’m using it for sandwiches. Next time I’ll add a tomato and butter lettuce on the sandwich! Thank you for sharing this recipe with us! Definitely a fan!
Made yesterday for Easter appetisers, sooo good. Love the technique for cooking the salmon it was so moist and great even the next day in omelette. I used the suggestion of another person to use the hot cold smoke salmon and small cap full of Worcesterhire sauce. I added some lemon juice,thyme. Sooo good. Oh I served them in the mini phyllo cups that I crisp up in the oven a few minutes.The perfect bite!
This has been one of my favorite dishes that you have taught me. I've learned the taste of ingredients and herbs that I have never used and I am discovering things I like and don't like. I tweak certain dishes to my liking but the base you provide and the knowledge has elevated my cooking tremendously. I appreciate it so much, and so does my wife!
Clear, straightforward tutorial, and the dish looks so delicious! Salmon is a favourite in our family, so I will definitely try this recipe! Thank you for sharing 🤗🌻🦋
Made a dairy-free version of this today and it turned out fabulous! Thank you for the great recipe. - No butter or cream, I added 1 tablespoon of vegan butter and about 1 oz of soya cream (Belsoy) mixed with lemon juice to sour it)
I don’t even know how to start this comment without referring to your absolutely exceptional way of presenting every detail, not to mention the final result that is truly extraordinary. Thank you very much for the beautiful and extremely useful presentation. As of today I am one of your loyal subscribers
I could play this at night and possibly fall asleep. You’re voice is so soothing. Corrections. I could just play all your videos non stop to get a good night sleep.
Hey Helen, its very therapeutic to hear you go through the steps of preparing this versatile dish! I am definitely going to try it! Thank you! It's lovely !
I've made this twice now and I'd describe this recipe as perfect. My family are coming to visit this year for Christmas and this is going to be on the menu for Christmas Day
I'm guessing that this is a very flexible recipe. The fish could be salmon, halibut, cod, steel head, crab, shrimp, lobster, canned white tuna, or even pickled herring or some tasteful blend. Chop it and add Helen's accompaniments. Certainly, every one would be different. In reality build to taste and budget. They are all likely to be appetizer delights. Don't get fixated on rote/exact reproduction. Be a Chef, use your imagination to build your own creation. Helen is a wonderful guide -- to be a Chef, you will want to explore the boundaries of her guidance.
That's exactly why I love Helen's channel. I've been trying each recipe a couple of times to get the technique, and then immediately started thinking what I could do with it in different circs. Found her originally through my godson who is a senior chef in Cambridge (The UK version, not Mass :) 🇬🇧 He's great at advice but has some UA-cam channels he refers his pals to, when they ask him tons of questions! Helen's and Kenji's are his first two western-style ones, along with Pepin and any tutorial by Stephanie Izard from Chicago. And his S-E Asian cooking channel list is also epic. Glad I spent all that time babysitting for him as a kid, as I definitely reap the benefits now :)
It sound delicious, will use it with crepes as a first course informal and elegant at the same time And with all the respect Ms Helen, you sound a very gracious lady Thank you David
Love your recipe Ms Rennie and also how you take time to explain everything so well. The step by step guide is really detailed and gave me a good lesson in making Salmon pate. Used your recipe over the weekend and it came off fantastic - so good I made two batches to compare after I tweaked the recipe a little. Second portion contained wasabi on top of the mustard and had a good kick. Love your recipe and your lessons. Thank you!
I just finished making this for a party. I’m a so-so person when it comes to fish, including salmon, but I also like to step outside my comfort zone and try different things. With trepidation I snuck a small bite. It was awesome and I know it will be even better after the flavors develop. I predict this will be a regular on the “friends appetizer / cocktail night. “ Thank you.
This is the first time I have watched your video. Clear explanation and easy to follow steps. I love the combination of herbs and the use of fresh and smoked salmon. I will be making this tomorrow for the first time. Looking forward to it.
This looks great . And I could be wrong but I think this would still bind even if you reduced the amount of butter to half or maybe even none. Especially if you plan to refrigerate as that will stiffen it up some.
Great tutorial, Chef Helen. Thank u kindly for this recipe, from Barcelona city.!
During Covid , our hairdresser who is pescatarian (no shellfish) comes to our home and we serve wine and snacks. Until now I haven’t been able to come up with anything seafood related that wouldn’t be an entrée. I made this with a beautiful piece of line-caught King Salmon and she was bowled over!
Helen, the idea of using mostly fresh salmon instead of all smoked fish is brilliant! You’re the best.
so glad your hairdresser liked the pate :)
Pescatarian means they eat only fish (all fish) no other meat.
@@deedeecats
This particular individual would not eat shellfish…
First time viewer. Watch many cooking videos, I quite enjoyed this one and will certainly come back for another.
Helen, I made this pate when the video was new, I made it as my staple. Then I moved and couldn’t find salmon easily. Today - I just bought myself a full 5.5kg Scottish fresh. As I was filleting it I thought. Pate. Came here and the video still exists. My JOY - thank you for a beautiful recipe. This time I copied it because many favourite recipes vanish off the internet ☺️
You’re a STAR! 🌺
Beautiful Pate that we prepared here in partly sunny cold evening in San Diego and about to enjoyed the pate over rustic sliced bread listening Just my be my Angel Richard Myhill and a strawberry 🍓 shortcake cookies that my daughter is making for the first time, thanks for enlightening my evening Ms Helen
Between you and Bob Ross...I have found peace in your voices, very relaxing. I have also started cooking and painting.
Smoked salmon, shallot, cream cheese, garlic, salt. Puree. Eat on crackers. Better than crack.
I do the same but I add dill and lemon 😋
Ms. Runnier; That was a very very nicely presented video. Thank You. CMJ Canada
I love how very detailed you are how you actually give us really important details
You have a mesmerising style a little bit naughty. I sat up concentrating on cooking my 🐟
I ONLY EAT FISH SO THIS LOOKS DELICIOUS 😋 TO ME. SEEING NEW RECIPES EXCITES ME.
Oh, how delightful your voice is! Your accent is divine, but even without the accent, I'm sure I could listen to you all day, and then again tomorrow! Thank you for the recipe and all the tips.
I like how she's so informational. Learning lots
She has such a calming demeanor and voice.
first of all i like the way you speak and then your recipe
I must say this is one of the rare recipes that I made and not just watch. It was delicious, now I'm making for the 2nd time. thank you for sharing.
With these ingredients you can't go wrong. I mixed the mayo butter mustard & sour cream separate to get it to taste. Added the zest to the salmon herb caper mix. Added lemon juice last, to taste. Otherwise, everything has gone very well. This is great stuff, sister! Thanks much.
Talk too much
@@michellewest6500 Yes, you do. And inappropriately too perhaps? tap tap tap tap tap tap tap 😂😉😘
@@judylee1860 stfu judy
i just made it with steal head Iceland salmon and smoked Alaskan salmon, added tarragon with dill and chives, it is amazing. Thank you Helen!
You're a gifted teacher!
My Smoked Salmon Pate was to firm after refrigerating, after watching your video I now know why. Thank you.
I return to this recipe third year in the row, it makes perfect starter or canopies, everybody just loves it. ❤
Merry Christmas!
Love your accent. Thanks for the recipe.
Thank you for sharing your delicious salmon recipe. Salmon is my very favorite dish ! I really enjoyed your inspiring tutorial.
You just gained a new fan..
I tried this and it turned out great 👍
Helen, I love your videos. In my house my family hate the smell of fish while cooking... and me and my daughter loooooove fish. So I have to confess I did this recipe of yours with canned salmon (ups), in my defense I solve those issues of the smelling cooking fish and have a delight dish that the 2 of us enjoyed a lot. Thanks.
Hey Esperanza, oops but what a great idea. Did you use only canned salmon or combined it with smoked salmon. This dish looked so delicious that I will try it
@@diamontie8 👋 hello. I used only canned salmon. And yes, it is a delicious recipe.
Best regards!
@@esperanzacorona1977 Thank you. Will do as I cook for one Moi and the whole 1 pound etc will be too much. In gratitude for your reply 😘
I am a total dunce about cooking fish any other way except frying (OK I'm Southern). But one tip I have learned to keep fish from drying out when baking broiling or grilling is to spread a healthy bit of mayonnaise on top. Works as oil substitute and will brown nicely too.
I just made this and it’s a delicious and beautiful dish! I made a couple substitutions: plain Greek yogurt instead of sour cream, 3 tbsp of zero calories Mayo and 2 tbsp of light mayo. Absolutely delicious! I’m using it for sandwiches. Next time I’ll add a tomato and butter lettuce on the sandwich! Thank you for sharing this recipe with us! Definitely a fan!
Made yesterday for Easter appetisers, sooo good. Love the technique for cooking the salmon it was so moist and great even the next day in omelette. I used the suggestion of another person to use the hot cold smoke salmon and small cap full of Worcesterhire sauce. I added some lemon juice,thyme. Sooo good. Oh I served them in the mini phyllo cups that I crisp up in the oven a few minutes.The perfect bite!
great job! glad you enjoyed it
Idk why youtube recommended this but I'm so glad it did, I'm gonna make this
This has been one of my favorite dishes that you have taught me.
I've learned the taste of ingredients and herbs that I have never used and I am discovering things I like and don't like. I tweak certain dishes to my liking but the base you provide and the knowledge has elevated my cooking tremendously. I appreciate it so much, and so does my wife!
Just tried this and used cream cheese rather than butter. Soo good! Thank you Helena. ☺️
Cream cheese is the way
Excellent tutorial. Clear, informative, no fuss, and delicious! And a very pleasant lady! Congrats!!
Clear, straightforward tutorial, and the dish looks so delicious! Salmon is a favourite in our family, so I will definitely try this recipe! Thank you for sharing 🤗🌻🦋
I LOVE your LESSONS!!! YOU ARE AMAZING !!!🙏👏🙏👏🙏
Hola desde Mexico. Me encantó tu receta y forma de explicar. Me suscribo encantada 😀
This is great! I have frozen salmon halves in the deep freezer just waiting for this.
Hello Helen. Thank you for your both articulate and informative tutorial. I aced my salmon pate. Thanks to yourself. X
Salmon mousse was so cool in the late 90s/early 2000s. All the chefs I knew were making it.
Wonderful! "dry fish is way worse than ugly fish" lol
I have been looking for something like this..this perfect..THANK YOU!
Made a dairy-free version of this today and it turned out fabulous! Thank you for the great recipe. - No butter or cream, I added 1 tablespoon of vegan butter and about 1 oz of soya cream (Belsoy) mixed with lemon juice to sour it)
I don’t even know how to start this comment without referring to your absolutely exceptional way of presenting every detail, not to mention the final result that is truly extraordinary. Thank you very much for the beautiful and extremely useful presentation. As of today I am one of your loyal subscribers
My mouth is watering. Looks delicious 😋 thanks!
I could play this at night and possibly fall asleep. You’re voice is so soothing. Corrections. I could just play all your videos non stop to get a good night sleep.
Just doing so
Hey Helen, its very therapeutic to hear you go through the steps of preparing this versatile dish! I am definitely going to try it! Thank you! It's lovely !
I've made this twice now and I'd describe this recipe as perfect. My family are coming to visit this year for Christmas and this is going to be on the menu for Christmas Day
Your accept just makes me happy🥰Lovely recipe, thanks for sharing!🤗
Lovely and looks delicious ❤
Спасибо за идею, отличный рецепт! ❤
Thanks for sharing your recipe, Chef. It's looks delicious.
Your teaching is wonderful. I'm going to try this. 😃
I followed and made this recipe today for a bbq tomorrow, and it turned out amazing! Thank you!
Helene tu as une voix melodieuse.Thanks for this recipe.
I'm guessing that this is a very flexible recipe. The fish could be salmon, halibut, cod, steel head, crab, shrimp, lobster, canned white tuna, or even pickled herring or some tasteful blend. Chop it and add Helen's accompaniments. Certainly, every one would be different. In reality build to taste and budget. They are all likely to be appetizer delights. Don't get fixated on rote/exact reproduction. Be a Chef, use your imagination to build your own creation. Helen is a wonderful guide -- to be a Chef, you will want to explore the boundaries of her guidance.
It can be pulled beef, pork, or chicken, too.
Lutefisk Pate?
That's exactly why I love Helen's channel. I've been trying each recipe a couple of times to get the technique, and then immediately started thinking what I could do with it in different circs. Found her originally through my godson who is a senior chef in Cambridge (The UK version, not Mass :) 🇬🇧 He's great at advice but has some UA-cam channels he refers his pals to, when they ask him tons of questions! Helen's and Kenji's are his first two western-style ones, along with Pepin and any tutorial by Stephanie Izard from Chicago. And his S-E Asian cooking channel list is also epic. Glad I spent all that time babysitting for him as a kid, as I definitely reap the benefits now :)
Yumm, halibut ... I moved from the Seattle area to Central America. No halibut here. Ever.
Agree !
I love your recipe is delicious, never made pate, I will try it.
Your voice is so soothing just like therapy. Thank you for this amazing Chanel and its content. Subscribed with pleasure.
It sound delicious, will use it with crepes as a first course informal and elegant at the same time
And with all the respect Ms Helen, you sound a very gracious lady
Thank you
David
I love salmon, thank you for recipe
Wow Helen, this looks amazing, many thanks.
Excellent video thank you 👏🏻 💛🙏🏻🇺🇸 look forward to watching
I made this today and it was excellent!! Thank you for taking the time to post this recipe !
Thank you for giving me the entire recipe. I plan to make this in the very near future.
What an amazing recipe and your presentation and down to earth simplistic explanation Is truly wonderful. Well done🤗💞🤗
Love your recipe Ms Rennie and also how you take time to explain everything so well. The step by step guide is really detailed and gave me a good lesson in making Salmon pate.
Used your recipe over the weekend and it came off fantastic - so good I made two batches to compare after I tweaked the recipe a little. Second portion contained wasabi on top of the mustard and had a good kick.
Love your recipe and your lessons. Thank you!
Looks delicious capers and all.
The best easy fancy recipe I’ve seen👏🏼👏🏼👏🏼 thank you
Your chopping technique is excellent.....
Amazing recipe enjoyed your content
Outstanding results 👏🏼👍🏼🤩😋
I just finished making this for a party. I’m a so-so person when it comes to fish, including salmon, but I also like to step outside my comfort zone and try different things. With trepidation I snuck a small bite. It was awesome and I know it will be even better after the flavors develop. I predict this will be a regular on the “friends appetizer / cocktail night. “ Thank you.
Looks delicious
I liked it so much
Really enjoyed this recipe
Very nice recipe 👍
Yum!!! I love salmon and this recipe looks wonderful. Thanks!
Yummmy delicious recipe thank you 🙏
What a beautiful recipe. Such an excellent teacher! Thank you!
I had this at my Russian friend’s wedding over 30 years ago and had fell in love with this dish ! Now i can make it myself. Thank you!
This is the first time I have watched your video. Clear explanation and easy to follow steps. I love the combination of herbs and the use of fresh and smoked salmon. I will be making this tomorrow for the first time. Looking forward to it.
This looks delicious, I'm going to make it tonight for good friday snacks.
You speak so beautifully. Thank you!
Just may this dish with your recipe, perfect, it is delicious! Thank you
I love the look of this because I love salmon! I can't wait to make this.
Absolutely fantastic and easy
With all the cooking shows that I click on, how is it that you have never popped up? This looks delicious!
Excellent recipe!
Lovely presentation and the pate looks delicious!! Thank you!
This looks like a fantastic recipe. You can do so much with this.
This looks incredible. I have got to make it. Thanks for sharing.
This is one of the most delicious recipes I have ever eaten. So incredibly flavorful and healthy. It will become a staple of my diet....guaranteed!
Just made this, eating it right now, delicious, thanks Helen.
This looks super tasty! I need to try it.
I so enjoy your videos! I always pick up wonderful recipes or clever tips!
Thank you youtube for recommending this video to me, I love the recipe so much!!!!
it looks so beautiful, I'm going to try it very soon. Thank you.
Gracias.me encanto el video.muchas gracias.
Dry fish is worse than ugly fish anyday! 😂😂😂😂 Thank you for such a well done channel which is also very entertaining!
Делаю уже третий раз, семья в восторге! У нас продают обрезки копчёного лосося, использую их, экономно 😉
Yum!! That looks tasty. Will definitely try it.
This looks great .
And I could be wrong but I think this would still bind even if you reduced the amount of butter to half or maybe even none. Especially if you plan to refrigerate as that will stiffen it up some.
I love the way she explain things :-)
“Dry fish is way worse than ugly fish” 🤣. I love u girl.
Right...🤣🤣🤣