Georges Salmon Pepper Pate Recipes

GEORGE'S SALMON-PEPPER PATE

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

REALLY EASY AND GOOD SALMON PATE'

Steps:

• In a bowl, blend all ingredients until smooth.
• Transfer to a glass bowl.
• Cover and refrigerate overnight.

SALMON PATE

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.

GEORGE'S SALMON-PEPPER PATE

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

SALMON PATE SPREAD

Steps:

• Mince parsley using on/off turns.;transfer to small bowl and set aside.
• Mince onion by dropping through feed tube with machine running.
• Add all remaining ingredients except salt and pepper and blend using on/off turns, then mix until smooth.
• Taste and adjust seasonings.
• Transfer to small serving bowl or shape into a mound on a small platter.
• Cover and refrigerate overnight.
• Sprinkle with parsley before serving.

EASY SALMON PATE

Steps:

• Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
• Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.

SALMON PATE

Steps:

• Melt butter in a saucepan over medium heat and then add flour and stir for a minute or two until combined.
• Remove pan from the heat and add milk and cream and stir until combines and then return to the heat.
• Stir with a wooden spoon until the sauce boils.
• Reduce the heat and simmer for 2 minutes.
• Remove from the heat and stir in the wine and season with the salt and pepper and then add the mustard and mix well.
• Sprinkle the gelatine over the water and when dissolved or softened add to the sauce and stir.
• Return the pan to the heat and stir for 4 minutes but DO NOT BOIL.
• Put the sauce in a mixer bowl and add the salmon and mix on medium speed until smooth.
• Put into serving bowl and cover and refrigerate overnight.

GEORGE'S SALMON-PEPPER PATE

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

SALMON PATE (PATE DE SAUMON)

Steps:

• Preheat oven to 400 degrees.
• Put the cubed salmon into the container of a food processor or electric blender. Blend and add the egg. Continue blending while gradually adding the cream, salt, pepper and cayenne. Spoon and scrape the mixture into a mixing bowl. Add the chives, if used, and blend.
• Cut the shrimp into one-half-inch cubes. If bay scallops are used, leave them whole. If sea scallops are used, cut them into halfinch cubes.
• Put the scallops, shrimp and shallots in a dry skillet and cook, stirring, briefly until the seafood gives up its liquid. Add the mixture to the salmon mixture and blend.
• Butter the inside of a loaf pan that measures nine by five by two and three-quarter inches.
• Split each fillet of sole in half lengthwise.
• Make a layer of salmon mixture on the bottom of the loaf pan, using one-fifth of the mixture. Top, lengthwise, with two sole fillet halves, placed parallel over the salmon layer. Continue making layers of salmon and sole fillet halves, ending with the salmon mixture. Smooth it over.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
• Place the pans in the oven and bake one hour and 15 minutes. Remove from the oven and let cool. Chill thoroughly before unmolding and slicing. Serve, if desired, with sauce fines herbes.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SMOKED SALMON PâTé

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.

SMOKED SALMON PâTé WITH TEAR & SHARE BRIOCHE BUNS

Steps:

• To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
• Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
• Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
• Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
• Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.