Baked salmon pâté in the Air Fryer
Airy, baked salmon pâté with fresh dill and lemon, ready in the air fryer in 20 minutes. The salmon is coarsely chopped, so the pâté has a distinct bite instead of turning into a smooth forcemeat.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Røreskaal
- 4 Ovnfast portionsform
- 1 Grater
- 1 Meat thermometer
Ingredients
Salmon pâté
- 500 g fresh salmon fillet Skinless and boneless
1 pcs egg
1 dl double cream
1 tbsp cornflour
3 tbsp fresh dill Finely chopped
1 tsp grated lemon zest From an organic lemon
1 tbsp lemon juice
1 tsp salt
0.5 tsp black pepper Freshly ground
For the ramekins and to serve
1 tbsp butter For greasing the ramekins
1 pcs lemon In wedges, to serve- 2 tbsp fresh dill To garnish
Instructions
Preparation
- Pat 500 g fresh salmon fillet dry with kitchen paper and feel for bones with your fingertips. Cut the salmon into strips and chop it coarsely with a sharp knife, so you can still see distinct pieces.
- Put the chopped salmon in a mixing bowl and stir in 1 pcs egg, 1 dl double cream and 1 tbsp cornflour. Stir only until the mixture just holds together — too much stirring makes the pâté tough.
- Fold 3 tbsp fresh dill, 1 tsp grated lemon zest, 1 tbsp lemon juice, 1 tsp salt and 0.5 tsp black pepper into the mixture, then leave it to stand for 5 minutes.
- Grease four ovenproof ramekins thoroughly with 1 tbsp butter and divide the salmon mixture between them. Press it down lightly and smooth the surface with the back of a spoon.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Place the ramekins in the air fryer basket with space between them and bake the pâtés for 20 minutes at 170 °C. They are done when the surface is lightly golden and the core temperature reaches 65 °C.
- Take the ramekins out and leave the pâtés to rest for 10 minutes so they firm up. They can be served warm, or chilled in the fridge and served cold.
To serve
- Garnish with 2 tbsp fresh dill and serve the pâtés with 1 pcs lemon cut into wedges and toasted rye bread on the side.
Notes
Tips for a perfect result:
Chop the salmon coarsely with a knife instead of blending it. A blender makes a uniform forcemeat, while hand-chopped salmon gives the pâté a clear structure and bite. Use a meat thermometer the first time you make this dish — ramekins vary in thickness, and 65 °C at the core is the difference between juicy and dry salmon. Variation:
Swap 150 g of the fresh salmon for cold-smoked salmon for a deeper smoky flavour, or stir a tablespoon of freshly grated horseradish into the mixture for a sharper contrast to the cream. To serve:
Serve the pâté warm or cold with toasted rye bread, a dollop of crème fraîche and fresh lemon wedges. A few slices of cucumber and a little extra dill turn it into a full starter. Portion size:
If your air fryer is smaller, you can bake the ramekins in two batches. If you use one larger ovenproof dish instead, extend the baking time by 5-8 minutes.
Chop the salmon coarsely with a knife instead of blending it. A blender makes a uniform forcemeat, while hand-chopped salmon gives the pâté a clear structure and bite. Use a meat thermometer the first time you make this dish — ramekins vary in thickness, and 65 °C at the core is the difference between juicy and dry salmon. Variation:
Swap 150 g of the fresh salmon for cold-smoked salmon for a deeper smoky flavour, or stir a tablespoon of freshly grated horseradish into the mixture for a sharper contrast to the cream. To serve:
Serve the pâté warm or cold with toasted rye bread, a dollop of crème fraîche and fresh lemon wedges. A few slices of cucumber and a little extra dill turn it into a full starter. Portion size:
If your air fryer is smaller, you can bake the ramekins in two batches. If you use one larger ovenproof dish instead, extend the baking time by 5-8 minutes.
Nutrition
Calories: 375kcalCarbohydrates: 3gProtein: 27gFat: 28gSaturated fat: 10gPolyunsaturated fat: 5gMonounsaturated fat: 10gTrans fat: 0.2gCholesterol: 135mgSodium: 690mgPotassium: 520mgFiber: 0.3gSugar: 1gVitamin A: 700IUVitamin C: 6mgCalcium: 45mgIron: 0.8mgNet carbohydrates: 2.7g
