Salmon cakes are a good way to utilize grilled or roasted salmon leftovers. But you can also make salmon pate to bring your leftovers to the “next level”. Best combination for that is grilled or roasted salmon mixed with smoked salmon or gravlax (can probably be substituted with anchovies).
Then capers, green onions and/or chives, herbs – whatever you like or have. Dill works best with salmon, but can be parsley, cilantro or a combination of thereof.
Of course pate is not pate without butter, so a couple of tablespoons of good room temperature butter to bind it together. And a spoon of good mayonnaise.
There are no real measurements for this dish, just combine your leftovers, amount of spices and capers – up to yours taste. In case you don’t have capers – try pickles or olives. No blender or any special equipment needed, just finely chop gravlax, capers and herbs, work through salmon and butter with fork to make it homogeneous and spreadable. Combine all the ingredients with fork or spoon, whichever is easier for you. Place in a nice jar and serve as an appetizer – right in the jar or any bowl like dish. It can be smeared on small toast, cracker, egg or cucumber. Delicious with radish.
