Paté med laks og røykt kolje
Recipe Information
Paté med laks og røykt kolje
Cultural Context
Paté med laks og røykt kolje is a traditional Norwegian dish that highlights the country's rich fishing heritage. Often served as an appetizer during festive occasions, this dish showcases the delightful combination of smoked fish and creamy textures. In modern times, variations have emerged, with different types of fish and flavorings, making it a versatile option for gatherings and celebrations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cream cheese
🥗Healthier: Greek yogurt
💰Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess
Filet the cod, ensuring to remove all bones.
Prepare all ingredients for the paté.
Line a loaf pan with cling film.
Cook leeks for 5 minutes until tender.
Place the cooked leeks in the loaf pan to line the sides.
Use very cold salmon and mix it with salt first to make it pliable.
Add cream to the salmon and blend until smooth and shiny.
Press the salmon mixture into the bottom of the lined loaf pan, pushing it out to the edges.
Layer in pieces of salmon and smoked cod, then add cooked carrots and spinach for color.
Add another layer of the salmon mixture on top and press to remove air.
Fold the leeks over the top to cover the filling.
Place the loaf pan in a steamer until the internal temperature reaches 70 degrees Celsius, or bake in a water bath at 140 degrees Celsius.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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