Sardine & Smoked Salmon Pâté Recipe
Fortified Wine Jelly & Crackers
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Ingredients
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Pâté
Fortified Wine Jelly
Crackers & Garnish
Method
Pâté
- 1
- 2
Combine ingredients
In the bowl of a food processor, add flaked sardines, chopped smoked salmon (reserve 20 g for garnish if desired), softened cream cheese, softened butter, Dijon mustard, lemon juice, lemon zest, capers, chopped shallot, and half of the chopped dill.
- 3
Process to smooth
Pulse the mixture until it reaches a smooth but slightly textured pâté — about 20–30 seconds, scraping down the sides once. If you prefer a chunkier spread, pulse less.
- 4
Fortified Wine Jelly
- 5
Bloom gelatin
If using gelatin: sprinkle the powdered gelatin over the 30 ml cold water and let bloom 5 minutes. If using agar-agar, mix per package instructions (usually simmer with liquid).
- 6
Heat liquids
In a small saucepan combine the dry white wine, fortified wine (Marsala or Sherry), 40 ml water, sugar, and lemon juice. Warm gently over medium heat until sugar dissolves and mixture is steaming but not boiling (about 4–6 minutes).
- 7
Incorporate gelatin and cool
Remove the pan from heat. If using gelatin, stir the bloomed gelatin into the hot wine mixture until fully dissolved. Let the mixture cool to room temperature (10–15 minutes), stirring occasionally so it remains homogeneous. Taste and adjust sweetness or acidity if desired.
- 8
Set jelly
Pour the cooled wine mixture into a shallow dish or small ramekins to set a thin jelly layer (about 1–1.5 cm thick). Chill in the refrigerator until firm, about 2 hours (agar-agar may set faster). Once set, use a spoon to scoop or a small cookie cutter to portion small discs or spoonfuls for serving atop the pâté.
Assembly & Service
- 9
Bring to serving temperature
Remove the pâté from the refrigerator 10–15 minutes before serving to soften slightly for easier spreading.
- 10
Plate pâté
Spoon the pâté into a shallow serving bowl or spread it on a small board. Smooth the top with a spatula if desired.
- 11
Top with wine jelly and garnish
Spoon a small amount (about 1 teaspoon) of the fortified wine jelly atop individual portions of pâté or arrange several small jelly discs across the top for flavor contrast. Garnish with reserved smoked salmon ribbons, remaining chopped dill, and dill sprigs.
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