Potato and Salmon Pâté
easy
120 mins
120 mins
Ingredients
- 800 g Potatoes
- 2 Federation Dill
- 200 g Schmand
- 3 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 400 Smoked salmon in slices
- 20 g Butter
- 1 (600 g) giant cucumber
- 1 Onion
- 3-4 Tbsp White wine vinegar
- 4 TABLESPOONS Oil
- 75 g Fresh cream
- 7-10 Tbsp Lemon slices
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse with cold water and remove the skin. Let the potatoes cool down completely and cut them into slices as thin as possible. Wash the dill, dab dry and chop, except for something to garnish. Mix sour cream and eggs and season with salt, pepper and nutmeg. Grease a terrine or paté dish (approx. 1.3 l capacity; 18 cm long) and cover the bottom with a thin layer of sour cream.
- 2
Place a layer of potato slices in the mould in flakes, cover with a layer of smoked salmon and sprinkle with a little dill. Alternate layers of potatoes and salmon in the mould. Occasionally pour on a little sand casting. Sprinkle dill only on every second layer of salmon. Leave some dill for the salad. For the last layer of potatoes, pour the rest of the sour cream over it and cover with flakes of butter. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, wash and clean the cucumber, dab dry and slice thinly. Sprinkle with salt and leave to stand for 20-30 minutes. Peel onion and chop finely. Mix vinegar, diced onion, remaining dill, some salt and pepper.
- 3
For the last layer of potatoes, pour the rest of the sour cream over it and cover with flakes of butter. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, wash and clean the cucumber, dab dry and slice thinly. Sprinkle with salt and leave to stand for 20-30 minutes. Peel onion and chop finely. Mix vinegar, diced onion, remaining dill, some salt and pepper. Beat the oil into it. Drain cucumber slices, mix with vinaigrette and leave to stand for about 10 minutes. Cut warm pâté into slices and serve garnished with crème fraîche, dill and lemon. Add cucumber salad extra. Results in approx. 8 slices
- 4
Beat the oil into it. Drain cucumber slices, mix with vinaigrette and leave to stand for about 10 minutes. Cut warm pâté into slices and serve garnished with crème fraîche, dill and lemon. Add cucumber salad extra. Results in approx. 8 slices
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