Smoked Salmon Paté
Hakko Hub
Servings: 1
Ingredients
- 1 ½ cups boned smoked salmon
- 1 cup mayonnaise
- 1 ½ tablespoons soy sauce
- 1 tablespoon diced dried onions
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
Directions
- Mix all ingredients together with an electric beater. Consistency is up to the user’s preference.
- Serve with sesame rice crackers or bread chunks.
For More Recipes
Related Articles
Using Fermentation As a Collaborator in Reducing Food Waste
Food waste is a huge issue that many individuals in their homes or businesses are trying to tackle, and our survival depends on it. Enter fermentation. Fermentation plays numerous roles in tackling food waste. It is a cost-effective, natural, safe, delicious, and nourishing way to give life to food waste.
Cheese and Your Health: The Impact of Fermentation, Type, and Production Method
Cheese can be a healthy addition to a balanced and varied diet, as long as it's consumed in moderation and made from high-quality, natural ingredients. Whether you prefer hard or soft cheese, or opt for grass-fed, grass-finished cheese, the health benefits of cheese and fermented dairy products are undeniable.
Fermentation Makes Processed Meat Different
One of the main benefits of fermented meat is its increased nutritional content. During fermentation, the meat is exposed to beneficial bacteria that help break down and digest the food. This process makes the meat more easily digestible and increases the concentration of vitamins and minerals, such as B vitamins and iron.
How Fermentation Works to Preserve Food and Punch Up Flavors
In the manufacturing process of fermented foods, amino acids are released in the process of decomposing proteins contained in foodstuffs in order for microorganisms to secure their own nutrients, resulting in unique flavors. The mixture of amino acids produced by aging proteins generally gives off a sense of umami. Umami and sweetness enhance the taste of food, and sourness and bitterness also contribute to richness and flavor.