Salmon Belly Pate ~ New Food # 5
Posted on 31 January 2008 by Lindsay
Last night I went to visit a friend who works at Kaddo, a massive Japanese restaurant in Los Angeles. She insisted I try this new dish on the menu … Salmon Belly Pate on crostini with chopped Kalamata olives and olive oil. While I may have had salmon belly at some point in the past, I had never eaten it as pate before, thus, it was perfect for new food #5.
TASTE: Mild in flavor. Not at all fishy, slightly salty, fresh salmon flavor mixed with the taste of cream. (The fishy flavor would of course vary depending on the salmon the pate is made with.)
TEXTURE: Very similar to a creamy tuna salad … different from the mousse like texture of other pate I’ve had.
PRO: Satisfying to eat and the mild flavor allows other flavors to shine while adding a nice texture to the overall dish.
CON: Must be made with very fresh salmon or runs the risk of being fishy.
USES: Appetizers mainly or possibly in a salad. It would be delish in radicchio leaves topped with capers.
YUM FACTOR: My favorite pate to date and I’m not a huge pate fan in general.
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Tags | Kaddo, new foods, pate crostini, pate new food, Salmon Belly Pate, salmon crostini, salmon new food, salmon pate
