How to Make Prime + Proper’s Salmon Pâté

Make the salmon pâté on the menu at the Detroit steakhouse by following this recipe.
Photograph by Rebecca Simonov

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.


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 distilled vinegar
  • 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


Salmon Belly

  1. 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.
  2. Rinse the bellies under cold running water and pat dry with a towel.
  3. Place the salmon in a smoker at 120 F for 3 hours.

Salt and Vinegar Chips

  1. Slice the potatoes very thin, about 1/16-inch thick.
  2. In a pot, bring the water and vinegar to a simmer. Add the potatoes and cook for 10 minutes.
  3. 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.


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 1145 Griswold St., Detroit. Call 313-636-3100 or visit for more information. Plus, visit for even more recipes including Symposia’s Amish Bird and Bandit’s Bison Chili

This story is from the March 2024 issue of Hour Detroit magazine. Read more in our digital edition