If you love salmon and spice then this spread will excite your taste buds and give you that great warm spicy feeling that calls for more.
Pâté (pronounced pah-TAY) is French for "paste." Pâté is not limited to poultry. It can be as fancy as you like, suitable for the appetizer at a dinner party or just a nice afternoon snack with a glass of wine. In this case our Pâté is simply a mixture of salmon and a combination of several different spices to produce a great spread.
Lay the salmon in a single layer in the bottom of a glass pie dish. Sprinkle with salt and let sit for 30 minutes. Melt butter and immediately pour on top of the salmon. Cover and let sit for 15 minutes.
Remove the salmon and place in a food processor, reserving the butter for later.
Combine salmon, harissa, paprika and cayenne in the food processor and pulse until chopped. Add about six tablespoons of the butter and continue pulsing to a paste consistency. Taste and continue adding salt and spices to taste.
Pack the paste tightly into glass containers. Mason jars are perfect. Top with the remaining butter to create a top layer, seal and refrigerate. The pate will keep refrigerated for up to five days.
Serve on crusty bread, toast or toasted baguettes paired with Williamson wines, (white) Frolic Viognier or (red) Tango Malbec.