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
EASY SALMON PâTé
Looking for seafood based appetizer recipe? Then check out this easy salmon pâté that can be served with crackers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
SALMON PATE FAT BOMBS
Make and share this Salmon Pate Fat Bombs recipe from Food.com.
Provided by opalescent
Categories < 30 Mins
Time 20m
Yield 6 fat bombs
Number Of Ingredients 7
Steps:
- In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
- Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
- Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
Nutrition Facts : Calories 147.6, Fat 15.9, SaturatedFat 9.7, Cholesterol 45.3, Sodium 54.7, Carbohydrate 0.9, Sugar 0.6, Protein 1.1
EASY SALMON PATE
This easy salmon pate is made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers, or baguette for a nice starter.
Provided by margaret_fullington
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h5m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 7.9 g, Cholesterol 301.8 mg, Fat 81.4 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 50.4 g, Sodium 694.4 mg, Sugar 7.3 g
SALMON PATE (PATE DE SAUMON)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 40m
Yield 12 or more servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
'SEABOLT'S SMOKED SALMON PATE'
This is delectable and delicious, spread on thin crackers or pumpernickel bread. The recipe comes directly from Oak Harbor, Wa. When DH and I were on our honeymoon there in the early 90's, we stopped in at this little deli. They gave me the recipe. Don't even know if they are still there, but their recipe lives on. Hope you like this as much as we do!
Provided by silly sally
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
- Enjoy.
Nutrition Facts : Calories 90.8, Fat 7.4, SaturatedFat 4.3, Cholesterol 25.1, Sodium 204.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 5
SALMON PATE
This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
GEORGE'S SALMON-PEPPER PATE
Pate is a great way to use leftover salmon!
Provided by George Bacon Jr.
Categories Appetizers and Snacks Seafood
Time 1h15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 23.6 g, Cholesterol 22 mg, Fat 8.9 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 5.1 g, Sodium 393.4 mg, Sugar 6.2 g
THE ARK RESTAURANT SMOKED SALMON PATE'
Beyond scrumptious. Make sure to have all of the ingredients measured, chopped, etc. before beginning. It goes without saying that only the freshest ingredients should be used. The time and effort this dish takes are worth it.
Provided by Chef George S.
Categories Very Low Carbs
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Watercress Sauce:.
- In food processor, puree watercress, mustard, salt and pepper until smooth.
- With machine running, add oil drop by drop as mixture thickens.
- Add lemon juice, then add sour cream.
- Set aside to chill while preparing pate.
- Pate:.
- Butter a 3 1/2" X 11 1/2" X 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
- Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
- Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry.
- Preheat oven to 250°F.
- In food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste.
- With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds.
- Remove 3/4 of the mixture to a bowl.
- To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color).
- Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it.
- Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
- Add the rest of the salmon mixture. Bang it twice to settle it.
- Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes.
- Pate will be firm, but not hard.
- Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress.
- Serve thin slices with watercress sauce laced diagonally across.
Nutrition Facts : Calories 250.5, Fat 23.2, SaturatedFat 7.1, Cholesterol 71.6, Sodium 268.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 9.3
SPICY CHOCOLATE KETO FAT BOMBS
Don't be fooled by their size; these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they're topped with toasted coconut flakes and a touch of cayenne for spice.
Provided by norasingley
Categories < 15 Mins
Time 8m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth.
- Add stevia, cinnamon, and salt and stir to combine.
- Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.).
- Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.
Nutrition Facts : Calories 110, Fat 10.3, SaturatedFat 6.5, Sodium 62.2, Carbohydrate 3.6, Fiber 1.1, Sugar 1.3, Protein 2.2
SALMON PATE FAT BOMBS
Make and share this Salmon Pate Fat Bombs recipe from Food.com.
Provided by opalescent
Categories Very Low Carbs
Time 20m
Yield 6 fat bombs
Number Of Ingredients 7
Steps:
- In a food processor, combine the cream cheese, butter or ghee, smoked salmon, lemon juice, dill and pepper. Pulse until smooth.
- Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet Garnish each with more dill. Refrigerate fro 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons per serving and serve on top of lettuce leaves (if using). Keep refrigerated in an airtight container for up to 1 week.
Nutrition Facts : Calories 158.2, Fat 16.3, SaturatedFat 9.8, Cholesterol 47.4, Sodium 125.5, Carbohydrate 0.9, Sugar 0.6, Protein 2.8
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