Smoked Salmon Pate?

[Laffitupfzbl]

So, I used to go to this restaurant called Jonah's in East Peoria, IL. Still do, sometimes. It's a seafood place, even though I'm not big on fish, but they had this stuff called smoked salmon pate. It was awesome. Awesome. Then they took it off the menu (years ago), and I've never been able to match the recipe at home or even get close. There was some kind of a zing or bite in their recipe that none of the ones I've tried seem to have. Anyone have any that might work? And I don't think it was your typical pate texture, not all ground smooth. There were chunks in it, of something. Maybe even raw onion, which I hate, but it worked in this stuff.

http://www.jonahsseafood.com/

[HardwareGrl]

Well, just a guess….

I would take about 8 oz of Smoked Salmon and flake it with a fork.
8 oz cream cheese and blend/mash that with ½ c. sour cream to start with, and add more if it looks too thick.
¼ c. finely chopped red onion
Lemon, fresh squeezed over the whole thing.
White Pepper, just a little.
Were there capers? Little green balls, tasted salty/pickle-y? Save them to mix in for last. Drain them and rinse them really good. Pat dry and then add to the rest.

[2Beers]

There might have been fresh ground horseradish in it for the zing/bite.

[HardwareGrl]

(11-23-2010 08:51 AM)2Beers Wrote:  There might have been fresh ground horseradish in it for the zing/bite.

Oooooooohh, yeah, good call. Just a little.....

[Laffitupfzbl]

Definitely could have been the horseradish. Would that leave a little lingering heat? Then that was probably it. May be time to make a store run!

[2Beers]

Oh yes, it can leave a lingering heat in the mouth. If you look in the refrigerated sections or maybe by the dairy or meat you should be able to find some. Make sure that it just has the 100% prepared horseradish and maybe salt or a bit of vinegar to preserve it. Other brands make a "sauce" and use other ingredients which are fine ,but may not give you the effect you're looking for.

[HardwareGrl]

Let us know how it turned out Fuzzy, I am curious to know if we were anywhere in the ballpark....

[Laffitupfzbl]

OMG! It was totally right on. I did this:

Smoked salmon
Blended the cream cheese and sour cream

and mashed those together really well.

Then I divided it up into eight portions and toyed around with the rest of the ingredients. Here is what worked (though the proportions would probably have to be amped up for the whole schlameel):

red onion
lemon
white pepper
horseradish

The capers might work in a whole batch, but just a few. Those were kinda strong in such small portions. I think that maybe you have to use a lot to get some in every bite, so they didn't work so great.

The few bites with all those ingredients were freaking awesome (not like cream cheese and salmon was horrid by itself)! I bought some matzo crackers to eat with it, because they were served with a flat, hard type cracker at the restaurant. It was awesome!!!

Thanks, so much everyone!! I plan to make another two batches to take to some Thanksgiving festivities this weekend. But larger batches! SUPERSTAR!

[HardwareGrl]

(11-24-2010 06:34 PM)Laffitupfzbl Wrote:  OMG! It was totally right on. I did this:

Smoked salmon
Blended the cream cheese and sour cream

and mashed those together really well.

Then I divided it up into eight portions and toyed around with the rest of the ingredients. Here is what worked (though the proportions would probably have to be amped up for the whole schlameel):

red onion
lemon
white pepper
horseradish

The capers might work in a whole batch, but just a few. Those were kinda strong in such small portions. I think that maybe you have to use a lot to get some in every bite, so they didn't work so great.

The few bites with all those ingredients were freaking awesome (not like cream cheese and salmon was horrid by itself)! I bought some matzo crackers to eat with it, because they were served with a flat, hard type cracker at the restaurant. It was awesome!!!

Thanks, so much everyone!! I plan to make another two batches to take to some Thanksgiving festivities this weekend. But larger batches! SUPERSTAR!

HURRAY!
Glad we could help! High five 2beers!
As far as the capers go, absolutely just a sprinkling on the top, not a lot at all. And don't forget to rinse them before you use them!

[2Beers]

Whoo Hoo!!! I'm so glad when a plan comes together. A High Five to you too Hardware Girl!!! Hubby heard me with the " whoo hoo" and asked what was up in the Bar N' Grill World so I let him in on what was going on. He says that we'll have to do batch too.