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**The following content contains: Test**

Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,
To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.Rinse salmon fillets in ice cold water, confirm fish is free of bones and scales, pat dry.
Place heavy cream in a small part and gently heat to 110 degrees, gently stir in the yogurt, add butter, and remove from heat. Stir until combined.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increase to medium.
Slowly drizzle in the rest of the cream and butter mixture. Continue blending for 20-30 seconds until smooth.
Adjust color by adding grated beet – add ¼ tsp at a time until preferred color is attained.
Pass salmon mixture through a coarse wire sieve into a bowl using a rubber spatula or plastic bowl scraper.
Transfer pâté mixture to a plastic piping bag.
Cast pate into 8-ounce mason jars by piping 7+/- ounces into each jar. Place lids on jars.
Cook jars sous vide in a water bath – 122°F for 2 hours,

To serve, scoop cooked pate into a piping bag while warm, pipe onto toasted French bread and garnish with whatever you like – we like micro greens, salmon roe, mini lemon wedges and a drizzle of olive oil.
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