REALLY EASY AND GOOD SALMON PATE'
Serve this with crackers, and your guests will never want to leave, it is that good, and easy too! Plan ahead, this needs to be refrigerated overnight, so make a day ahead. Recipe can be doubled if desired. I have even used this pate to make party sandwiches... also it freezes very well.
Provided by Kittencalrecipezazz
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, blend all ingredients until smooth.
- Transfer to a glass bowl.
- Cover and refrigerate overnight.
EASY PISTACHIO-CRUSTED SALMON
This is a very easy salmon recipe that tastes great with very few ingredients.
Provided by Lola
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
- Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.5 g, Cholesterol 74.7 mg, Fat 13.5 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.5 g, Sodium 423.2 mg, Sugar 9.6 g
PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
SMOKED SALMON PâTé
15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
- To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
CREAMY PISTACHIO POPS
Provided by Aarti Sequeira
Categories dessert
Time 12h15m
Yield 6 to 8 popsicles
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
- Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
- Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin." Pop them into the freezer and freeze overnight.
- When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.
PISTACHIO-CRUSTED SALMON CAKES
It takes only half an hour to give salmon patties glamour. These time-saving fish cakes get a rich, buttery crunch from ground pistachio nuts. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, bring 4 cups water to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly. , In a large bowl, combine the egg, bread crumbs, mustard, lime zest, salt and pepper. Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties. Coat both sides with pistachios., In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.
Nutrition Facts : Calories 538 calories, Fat 38g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 37g protein.
PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE
Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. -Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.
Nutrition Facts : Calories 699 calories, Fat 59g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 837mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
PORK AND PISTACHIO PATE
Provided by Barbara Kafka
Categories appetizer
Time 16m
Yield 8 one-inch slices
Number Of Ingredients 11
Steps:
- Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
- Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
- Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 36 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 1 gram
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
CREAMY PISTACHIO-SALMON PATE
This a wonderful party appetizer served with crackers or slices of baguette, but the leftovers are terrific with toasted bagels for breakfast.
Provided by Irmgard
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Drain the salmon and remove the bones.
- In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
- Add the cheese and eggs, process until pureed.
- Stir in the pistachios.
- Season to taste with salt.
- Spoon into a serving bowl or crock.
- Cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 544.5, Fat 36, SaturatedFat 13.5, Cholesterol 335.9, Sodium 208.2, Carbohydrate 9.9, Fiber 1.7, Sugar 2.4, Protein 45
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CHICKEN LIVER PâTé WITH PISTACHIOS RECIPE - FOOD & WINE
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4/5 (532)Total Time 3 hrsServings 5
- In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes. Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes.
- Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.
- Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.
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