Prime + Proper in Detroit is a steakhouse known for a menu filled with prime steak, chops, rare cuts, and more. Try their salmon pâté at home by following this recipe.
Ingredients
Salmon Belly
- 2.2 pounds salmon belly
- 3/4 cup dark brown sugar
- 1/2 cup kosher salt
Note: This recipe requires a smoker. If you do not have a smoker, substitute smoked salmon from Honey Smoked Fish Co.
Salt and Vinegar Chips
- 2 pounds Yukon Gold potatoes
- 8 cups water
- 4 cups white distilledvinegar
- Neutral oil for deep-frying(canola, peanut, etc.)
Cream Cheese Base
- 4 cups cream cheese
- 1/2 cup heavy cream
- 3 lemons, zested
- 2 tablespoons salt
Pickled Mustard Seed
- 1 cup yellow mustard seed
- 1 cup Champagne vinegar
- 3/4 cup sugar
4 cups water
Fine Herbs
- 3 tablespoons chopped parsley
- 3 tablespoons chopped chervil
- 3 tablespoons chopped chives
- 3 tablespoons chopped tarragon
Other Ingredients (for Garnish)
- Salmon roe
- Fresh dill
Directions
Salmon Belly
- Combine the dark brown sugar and salt in a bowl. Lightly coat the salmon with the mixture and place it on a resting rack in the fridge for 30 minutes.
- Rinse the bellies under cold running water and pat dry with a towel.
- Place the salmon in a smoker at 120 F for 3 hours.
Salt and Vinegar Chips
- Slice the potatoes very thin, about 1/16-inch thick.
- In a pot, bring the water and vinegar to a simmer. Addthe potatoes and cook for 10 minutes.
- Strain the potatoes from the liquid, pat dry, and deep-fry at 300 F until golden and crispy. Remove, and season with salt.
Cream Cheese Base
Place cream cheese, heavy cream, lemon zest, and salt in a stand mixer and turn on high until the mixture is light and fluffy.
Pickled Mustard Seed
Combine all the ingredients into a pot and simmer until the mustard seeds have absorbed the liquid and are soft enough to eat.
Assembly
Gently fold the smoked salmon and herbs into the cream cheese mixture and place in a serving bowl. Garnish the top with the salmon roe, pickled mustard seeds, and fresh dill.
Prime + Proper is located at . Call 313-636-3100 or visit for more information. Plus, visit hourdetroit.com for even more recipes including Symposia’s Amish Bird and Bandit’s Bison Chili.
This story is from the March 2024 issue of 鶹 Detroit magazine. Read more in our digital edition.
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